• What I Ate Today (Vegan For A Decade, Ya'll)
  • *Disclaimer* I'm not a dietitian. For vegan nutrition info, check out veganhealth.org and theveganrd.com

    Sausage Potato Soup (adapted from: )

    -3 tbsp olive oil
    -1 package of sausage (I use Tofurky Kielbasa), sliced into rounds
    -1 large onion, chopped
    -6 cloves of garlic, minced
    -4 tsp dried basil
    -2 tsp dried oregano
    -1 tsp red pepper flakes
    -3 lbs red potatoes, chopped
    -1 can chickpeas, drained and rinsed
    -6 cups vegetable broth (I use Better Than Bouillon Vegetable Base)
    -5 ounces baby spinach, chopped (or leave them whole, up to you)
    -1/2 cup cashew cream*
    -salt and pepper to taste (definitely taste before adding salt)

    1. Brown the sausage in 1 tbsp of oil in a large skillet. Set aside.
    2. Saute the onion in the remaining 2 tbsp of oil in a 4-5 quart pot for about 5 minutes.
    3. Add the garlic, basil, oregano, and red pepper flakes and saute for a couple minutes.
    4. Add the potatoes, chickpeas, and broth. Bring to a boil, then lower to a simmer and cook until the potatoes are tender (check after 10 minutes)
    5. Stir in the spinach. Once wilted, add the cashew cream and sausage. Taste, add salt and pepper if ya want.

    *Blend 1/2 cup soaked cashews, 1/2 cup water, & pinch of salt

    Baked Tofu (I use super firm, which you don't have to press)

    Ultimate Vegan Sausage Taste Test

    *Support an Effective Animal Charity*

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  • What I Ate Today (Vegan for a Decade, Ya'll)

    *Disclaimer* I'm not a dietitian. For vegan nutrition info, check out veganhealth.org and theveganrd.com

    Sausage Potato Soup (adapted from: https://www.delishknowledge.com/potato-spinach-and-sausage-soup/)

    -3 tbsp olive oil
    -1 package of sausage (I use Tofurky Kielbasa), sliced into rounds
    -1 large onion, chopped
    -6 cloves of garlic, minced
    -4 tsp dried basil
    -2 tsp dried oregano
    -1 tsp red pepper flakes
    -3 lbs red potatoes, chopped
    -1 can chickpeas, drained and rinsed
    -6 cups vegetable broth (I use Better Than Bouillon Vegetable Base)
    -5 ounces baby spinach, chopped (or leave them whole, up to you)
    -1/2 cup cashew cream*
    -salt and pepper to taste (definitely taste before adding salt)

    1. Brown the sausage in 1 tbsp of oil in a large skillet. Set aside.
    2. Saute the onion in the remaining 2 tbsp of oil in a 4-5 quart pot for about 5 minutes.
    3. Add the garlic, basil, oregano, and red pepper flakes and saute for a couple minutes.
    4. Add the potatoes, chickpeas, and broth. Bring to a boil, then lower to a simmer and cook until the potatoes are tender (check after 10 minutes)
    5. Stir in the spinach. Once wilted, add the cashew cream and sausage. Taste, add salt and pepper if ya want.

    *Blend 1/2 cup soaked cashews, 1/2 cup water, & pinch of salt

    Baked Tofu (I use super firm, which you don't have to press)
    https://www.gimmesomeoven.com/baked-tofu/

    Ultimate Vegan Sausage Taste Test
    https://www.youtube.com/watch?v=BT4I-8FVAm0

    *Support an Effective Animal Charity*
    https://animalcharityevaluators.org/

    Twitter: http://twitter.com/unnaturalvegan
    Instagram: https://instagram.com/unnaturalvegan
    Patreon: https://www.patreon.com/unnaturalvegan