Vegan Sausage, Potato & Kale Soup

Vegan Sausage, Potato & Kale Soup

When I was 16, I got my first job at a local hot dog stand. How does this have to do with a vegan sausage kale and potato soup? Just wait.

Kale Sausage Soup Bowl

Every weekend I spent my time grilling, butterflying and handing out hundreds of hot dogs. Kielbasa. Bockwurst. Even Lemon Chicken. There were 13 dogs in total, all of which I recommended to customers without the slightest clue of how they tasted (pescetarian here!). 

While I still am haunted by the images of rolling an encased meat back and forth on a hot stove, fighting with aged Bay Area hippies about nitrates in a dirt cheap hot dog, and the dread of calculating the cost of large orders when the most sophisticated piece of equipment the store had was a pull out cash register, one thing remains the same:

There is no food more beautiful and vile than a sausage.

Vegan Sausage Potato and Kale Soup Ingredients

In my two year stint away from the pescetarian lifestyle, I finally returned to my sausage roots and tried one of those fabulous hot dogs I sold to customers with no knowledge of what they were actually like. And guess what? They were good. Too good. So good in fact, that I brought an entire bulk case back with me to Chicago. Twice.

At a certain point I realized this obsession was getting out of hand and so I gave up entirely on this beautiful, nasty food and committed to being a pescetarian all over again. While I do not regret this choice in any way, my love for sausage remains very much alive.

Kale Sausage Potato Soup Closeup

With the half Winter, half Spring weather, I thought it might be a good time for a transitional soup that features a mostly guilt-free, vegan version of my favorite meat and seasonal kale and potatoes. A lot of soups tend to fill me up for twenty minutes and then I’m ravaging my kitchen for my next meal, but this soup is different.

Silky in consistency, this warming soup is packed with nutritious and colorful lacinato kale, roasted garlic, chunky potatoes, and spicy, hearty Field Roast Sausage. While nothing can compare to a tube of unidentifiable meat, I think Field Roast does a pretty good job replicating the texture, look, and even a little bit of the taste of real sausage, so I highly recommend it for this soup or any of your vegan grilling needs. Of course, use whatever brand you like the most and if you have something really good up your sleeve, please let a sausage obsessed pescetarian know in the comments!

Make this Spring transition Vegan Sausage Kale & Potato Soup with the recipe below.

Kale Sausage Soup Overhead

Vegan Sausage, Potato & Kale Soup

(makes 4 servings)

  • 3 Field Roast Italian Sausages
  • 1/2 onion, diced into small cubes
  • 2 red potatoes, chopped into bite-sized cubes
  • 5 stalks of lacinato kale
  • 4 cups vegetable broth
  • 1 cup almond milk 
  • 6 garlic cloves
  • 1 1/2 tbsp red chili flakes
  • 1 tbsp white sugar
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp italian seasoning
  • 1/2 tbsp salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven at 400 degrees. Pour roughly half a tablespoon of olive oil over the cloves and wrap them in foil. Allow them to cook for about 20-30 minutes or until soft and fragrant. Once done cooking, smash garlic into a paste. 
  2. In a large pot or dutch oven, add 1 tablespoon of olive oil and cook diced onions and potatoes for about five minutes on medium heat. Mix in roasted garlic paste, salt, pepper, garlic powder, onion powder, italian seasoning, and red chili flakes until all ingredients are coated evenly. Allow to cook for 2-3 more minutes, making sure the mixture does not stick to the bottom of the pot.
  3. Roughly chop up the vegan sausage into bite sized bits. If you don't mind getting a little messy, you can break the pieces up with your hands.
  4. Add the sausage to the pot and stir to coat all ingredients evenly. 
  5. Pour vegetable broth and almond milk into the pot and mix all ingredients. Stir in the sugar and cover the pot. Let the mixture simmer on low heat for about 20 minutes or until the potatoes are cooked and are soft. Stir the pot every 7 minutes or so to make sure the ingredients aren't sticking and everything is cooking thoroughly.
  6. While the soup is simmering, slice the kale into thin strips and set aside.
  7. Once the flavors of the soup have combined and the potatoes have fully cooked, turn off the heat and mix in the kale strips.
  8. Serve in a large bowl and enjoy!

 

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