vegan Italian style sausage, cut into rounds or bite sized chunks
1 teaspoon crushed red pepper
1/2 onion diced
1/2 tablespoon minced garlic
2 cans vegetable broth
3 potatoes diced (I use russet)
1/2 cup vegan creamer or half and half/soy milk
2 cups kale, chopped
1 tablespoon canola oil
Saute onion, garlic and red pepper in oil over medium heat until onion is translucent.
Add broth and bring to a boil over high heat. Add potatoes and boil until fork tender.
Reduce heat to medium and add half and half and sausage and kale and cook until heated through.
I usually make this using tofurkey Italian style sausage and dairy half and half, but am sure vegan substitutes will work fine.
Great with a green salad and some crusty bread, or as a meal on its own!
This is a vegetarianized version of Olive Garden's a sausage and potato soup.