Saturday, October 8, 2011


One last chain restaurant to go, and who could forget Olive Garden? There are a million things on the menu that could be easily veganized with cashew ricotta and Daiya, but I saw this soup that already had kale in it, and knew that it would be delicious no matter what.

Olive Garden's Zuppa Toscana is mostly sausage and potatoes, so I knew I'd have to buy some faux meat. I had no idea I'd be using the WHOLE tube of Gimme Lean. I'd say save this for a somewhat special occasion.

zuppa 002

Vegan Zuppa Toscana
8-10 servings

1 lb vegan Italian sausage
1 1/2 tsp crushed red pepper
2 tbsp olive oil, divided
1 lg onion, diced
2 tsp crushed garlic
4 strips vegan bacon, diced (optional; I used Smart Bacon and it didn't hold up well. Tempeh maybe)
5 Not-Chicken broth cubes
10 cups water
1 lb peeled, sliced potatoes (about 3 large russets)
1 cup cashew cream (I used Mimicreme but soy creamer would work)
1/2 bunch kale, washed and cut into thin strips

Heat one tablespoon of the olive oil over medium heat. Add sausage and crushed red pepper. Break the sausage apart into bits while it's cooking. When done, dump inot a bowl and set aside.

In the same pot, heat 1 tbsp oil and add onion, bacon, and garlic. Cook on low for about 10-15 minutes until onion is soft. Dissolve the broth cubes in 2 cups hot water, and add to the pot with remaining 8 cups water. Bring to a boil, then add potatoes. Cook for 15 or so minutes or until potatoes are cooked. Remove from heat. Stir in cashew cream, sausage, and kale. Heat through. Serve.


B.A.D. said...

Can I just say again how much I love this theme?

Crystal T. said...

I so want to try this! I am new to the Vegetarian and Vegan world! Could you tell me where in the grocery store I would find the cashew cream? That item is new to me so I have no clue where to look for it. Thanks!