Now that fall has finally crept up, soup recipes are in the works! I’m a huge soup addict. There’s only one simple reason I won’t make soup regularly and that’s because I’m really the only one in my home who will eat soup and all the left overs {I could eat it for days}. I am not the one to make just a single serving of soup, no I make a huge pot of soup for like eight or more people but in the end i end up being the only one who eats the left overs.
One of my favorite all times soups was a soup my sons grandmother used to make- Escarole & Meatball soup {yes I will be making a vegan version of this soon}. This is a similar soup recipe because it includes kale for the greens & vegan sausage instead of meatballs made from animals. There is no reason that you can’t substitute all animal meats and by products for a plant based version. Try to be more cruelty-free more so than not and eventually you could completely eliminate all animal meat, dairy or all by products all together. Everyone that tries this recipe always wants more than just one bowl.
First, add oil to a hot skillet with shallots, squash, pepper, carrots & zucchini. Cook about 8 minutes until tender.
Next, add in the garlic powder, ginger, sesame oil & tofurkey slices. Pour in the water with quinoa & mix. Bring the water to a boil, cook about 4 minutes. Cover with a lid, reduce heat to low & simmer 25 minutes.
Divide into portions & top with desired options {sriracha, avocado or anything else}. Serve and Enjoy this warm bowl of deliciousness!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 4 tablespoons Grape Seed Oil
- 2 Shallot minced
- 3 cups Butternut Squash chopped
- 1 Red/Yellow/Orange Bell Peppers chopped
- 2 Carrots chopped
- 1 Zucchini chopped
- 1 tablespoon Garlic Powder
- 1 ½ teaspoon Ground Ginger
- 1 teaspoon Sesame Oil
- 2 Tofurkey Sausages sliced
- 5 cups Spring Water
- ½ cup Quinoa cooked
- 2 cups Kale chopped
- 2 tablespoons Fresh Basil
- Sea Salt to taste
- Ground Black Pepper to taste
- Sriracha optional
- Avocado optional
Ingredients
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- First, add oil to a hot skillet with shallots, squash, pepper, carrots & zucchini. Cook about 8 minutes until tender.
- Next, add in the garlic powder, ginger, sesame oil & tofurkey slices. Pour in the water with quinoa & mix. Bring the water to a boil, cook about 4 minutes. Cover with a lid, reduce heat to low & simmer 25 minutes.
- Divide into portions & top with desired options {sriracha, avocado or anything else}. Serve and Enjoy this warm bowl of deliciousness!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
