VEGAN ZUPPA TOSCANA
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Vegan zuppa toscana is a dairy-free version of an Olive Garden classic! It's SO creamy and it's loaded with meatless Italian sausage, potatoes, kale, and vegan bacon.
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This soup is easy to make for dinner with a combination of vegetables, seeds, meatless meats, and pantry staples.
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First, boil the sunflower seeds for 10 minutes and then drain the water. This will soften them and make it easier to blend.
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Put the seeds into a small blender cup with cold water and blend until smooth and creamy. It should not be grainy.
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In a large pot, add the sausages and use a spatula to break them up into crumbles. Saute for a few minutes until lightly browned.
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Transfer the sausage to a bowl and then saute the onions and garlic. Add the dried seasonings.
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Add the chopped potatoes, broth, and water to the pot and cook until the potatoes are tender.
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Stir in the sunflower cream, kale, cooked sausage, and lemon juice. Cook for a few minutes to wilt the kale.
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Saute the vegan bacon in a separate pan until crispy. Chop it into small bits to use as a garnish.
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Get helpful tips and the full recipe via the link below!
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