Vegan Sausage and Kale Soup with Tempeh
Going vegan doesn't mean you have to give up on your favorite flavors one bit! This vegan sausage kale soup uses tempeh for the savory flavor and meaty texture of sausage while keeping the all important aromatics and seasonings that give the dish its soul. If you live for cozy, hearty soups, add this to your must-make list!
Equipment
- soup pot
Ingredients
- 2 tbsp olive oil
- 1 block tempeh crumbled into tiny pieces
- 4 garlic cloves minced
- ½ onion chopped
- 3 carrots peeled and diced
- 3 celery stalks chopped small
- 1 fennel bulb diced
- 15 oz chickpeas canned
- 15 oz crushed tomatoes canned
- 4 fresh tomatoes chopped
- 10 cups water
- 2 tbsp Italian seasoning
- 2 tsp salt plus more to taste
- 2 tablespoons smoked paprika
- 2 tbsp nutritional yeast
- Black pepper to taste
- 1 bunch kale stemmed and chopped
Instructions
- In a large soup pot, heat oil over medium heat and add tempeh and garlic. Cook for 5 minutes until garlic is very fragrant.
- Add 1 tsp salt and smoked paprika and cook for 2 minutes then add onions and fennel and cook for 5 minutes stirring often to avoid sticking
- Add celery and carrots and tomatoes, 1 tsp salt and pepper to your liking and cook for 5 minutes until tomatoes are releasing their juices.
- Add Italian seasoning, water, chickpeas and canned tomatoes and bring to a boil.
- Simmer for 20 minutes then add kale and nutritional yeast.
- Serve with nutritional yeast and black pepper garnish.
- Always let soup cool to room temp before covering and storing in the fridge. Soup is good for 5 days for best quality or frozen for up to 3 months.
Nutrition
Calories: 194kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1136mgPotassium: 921mgFiber: 10gSugar: 9gVitamin A: 7364IUVitamin C: 27mgCalcium: 142mgIron: 4mg
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