Black-Eyed Pea Soup (Vegan)
Step 1. In a 7.25-qt Dutch oven or a soup pot, heat up the olive oil over medium heat.
Step 2. Add the sliced hot Italian plant-based sausage to the Dutch oven; sear them for 3 to 4 minutes or until both sides are lightly browned. Remove the sausage and transfer to a plate.
Step 3. Add the carrots, yellow onions, celery, and garlic to the Dutch oven; cook for 5 minutes or until vegetables are softened.
Step 4. Add the mushroom broth, black-eyed peas, smoked paprika, fresh thyme, and bay leaves. Bring the Dutch oven to a boil over high heat.
Step 5. Lower the heat and allow it to simmer for 30 to 40 minutes or until the black-eyed peas are fully cooked.
Step 6. Add the canned diced tomatoes, kale, and nutritional yeast. Bring the Dutch oven to a boil again over medium heat. Turn off the heat. Stir in the hot Italian plant-based sausage.
Step 7. Sprinkle with pepper and serve.
We have tested quite a range of plant-based meat alternatives in our kitchen. Though they taste amazing, they are not necessarily the most health-conscious foods. To mimic the meat taste, most of these plant-based products contain a high amount of saturated fat. When we sautéed some sausages from this recipe, we started with a few dashes of oil in a skillet, but we ended up with sausages swimming in the fat oozing out from themselves, only after a few minutes of cooking. Most interestingly, these sausages are like “sponges”. A few minutes later, the fat was soaked back to the sausages.Tastewise, we give these a thumbs up. They taste eerily similar to real sausages.458_notes.jpg