I have always loved the Zuppa Toscana at Olive Garden - it is a beautiful pairing of sausage, kale, potatoes and onions. I haven't eaten at Olive Garden in ages and would no longer feast on that meatful soup but still love the blend of flavors and several years ago I made up my own homemade version of the soup. I decided it was high time to try my hand at a vegan version of it. I added Tofurky to the soup to replace the Italian Sausage - my first time at using Tofurky. Unfortunately, I wasn't real impressed with the sausage in the soup. Not sure if it got too soft in the broth or what but the consistency was like bologna (yuck!!!!) and it had a funny taste. The soup itself was quite good. Next time I would probably add homemade seitan sausage or leave it out altogether. On another note, my mom recently made a similar potato kale soup and I got to sample it. It was incredible! I will be getting that recipe and posting it for sure! For now, here is my veganized version of Zuppa Toscana.
2 onions, sliced
8 potatoes, sliced
7 cups faux chicken broth
1 T crushed red pepper
1 cup vegan sausage, lightly browned
2 cups kale, cut from stems and torn into bite-sized pieces
In a crockpot, combine all ingredients except sausage and kale. Cook on high 3-5 hours or until potatoes and onions are tender. Add kale to pot and cook additional 10 min. Ladle soup into bowls. Sprinkle sausage over soup (so sausage doesn't get soggy).
I also made a delicious slaw to go with the soup. Forgot to take a picture though (I made it again, this time with red cabbage and took a picture!).
Sweet Poppy Seed Slaw
4 cups sliced cabbage
1/2 cup chopped roasted almonds
1/2 cup poppy seed dressing (see below)
Toss all ingredients. Let sit 30 min to meld flavors.
Poppy Seed Dressing (adapted from Favorite Recipes)
1/3 liquid sorghum (I used honey actually because honey is one of the non-vegan things I still use!)
1 t salt
2 T vinegar
1 T mustard
2/3 cup canola oil
1 T minced dried onion
3 t poppy seeds
Combine all ingredients. Stir thoroughly.