Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Small Plates
- Tagged: Dairy Free, Gluten Free Option, Vegan
- Prep Time:
- Cook Time:
- Recipe Yield:
Ingredients
- 1 tbsp. olive oil
- 1/2 red onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 fennel bulb, diced
- 2 cups sliced cremini mushrooms (or button mushrooms)
- 2 cups broccoli florets
- 2 small yellow squash, halved lengthwise and sliced
- One 28-oz. can no-salt-added diced tomatoes
- 5 cups low-sodium vegetable broth
- 5 cups water
- 3 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
- 2 tsp. dried basil
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 2 cups uncooked pasta (gluten-free if necessary)
- 1 1/2 cups cooked great Northern beans (or one 15-oz. can, rinsed and drained)
- 1 cup frozen green peas
- Quick Tempeh Crumbles
- 2 cups packed chopped kale (or chard)
- Salt and black pepper to taste
Instructions
- In your largest pot, heat the olive oil. Add the onion and cook until it starts to turn translucent. Sauté the carrot, celery, fennel, and mushrooms for 2–3 minutes. Bring to a boil the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper. Reduce to a low heat and cook for 10 minutes.
- Add the pasta, beans, and peas and cook for 10 minutes, or until the pasta is al dente. Combine the sausage crumbles, kale, salt, and pepper in a mixing bowl. Remove from the heat and serve right away. Leftovers can be stored in an airtight container in the refrigerator for 5 to 6 days or frozen for up to 2 months.
