Equipment
- stove
Ingredients
- 1 lb vegan sausage, or chorizo crumbles, I used Abbot's Butcher
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 1 tsp fennel seeds, chopped (optional)
- 2 tsp Italian seasoning
- 6 sprigs fresh thyme
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ cup dry white wine or rosé
- 4 cups water
- ½ tbsp vegan “beef” bouillon
- 1 tbsp vegan “chicken” bouillon
- 2 large russet potatoes, cubed
- 14 oz canned full fat coconut milk
- 2 tbsp nutritional yeast
- 2 cups Tuscan kale, stems removed, finely chopped
Method
- Heat a large Dutch oven over medium low heat and add in your sausage or chorizo crumbles. Cook until browned, stirring occasionally, for about 5-10 minutes, adding a splash of water or cooking oil as needed. Remove and set aside.
- Add in the onion and garlic and a splash of water, and sauté for 3-4 minutes until tender and fragrant. Add all of the seasonings and stir to combine. Pour in the wine and once it's mostly evaporated, add the water, bouillon and potatoes. Bring to a boil, reduce to a simmer and cook for 15-20 minutes until potatoes are very tender.
- Stir in the coconut milk, nutritional yeast, and kale and cook just until kale is wilted.
- Serve hot, topped with a sprinkle of vegan parm, and enjoy!
Nutrition
Serving 1servingCalories 368kcalCarbohydrates 26gProtein 18gFat 21gSaturated Fat 13gPolyunsaturated Fat 0.3gMonounsaturated Fat 1gSodium 1357mgPotassium 593mgFiber 5gSugar 2gVitamin A 786IUVitamin C 15mgCalcium 75mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.