Tempeh Sausage Minestrone Recipe
🔪Prep Time: 35 minutes
👩🍳Cook Time: 25 minutes
1 tablespoon olive oil
½ red onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
½ fennel bulb, diced
2 cups sliced cremini mushrooms (or button mushrooms)
2 cups broccoli florets
2 small yellow squash, halved lengthwise and sliced
One 28-ounce can no-salt-added diced tomatoes
5 cups low-sodium vegetable broth
5 cups water
3 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried oregano
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 cups pasta (gluten-free if necessary)
1½ cups cooked great Northern beans (or one 15-ounce can, rinsed and drained)
1 cup frozen green peas
Quick Sausage Crumbles
2 cups packed chopped kale (or chard)
Salt and black pepper to taste
1Heat the olive oil in your largest pot. Add the onion and sauté until the onion is just becoming translucent.
2Add the carrot, celery, fennel, and mushrooms and sauté for 2 to 3 minutes.
3Add the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
4 Add the pasta, beans, and peas and simmer until the pasta is al dente, about 10 minutes.
5Add the sausage crumbles, kale, salt, and pepper. Remove from the heat and serve immediately.
6Leftovers will keep in an airtight container in the fridge for 5 to 6 days, or frozen for up to 2 months.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.