Radish Watercress Salad With Roasted Leek Vinaigrette
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.