Sunday, March 26, 2017

Olive Garden made at home! Vegan style

AMAZING DINNER TONIGHT!!! We made zuppa toscana soup, homemade garlic breadsticks, grilled pineapple, grilled asparagus and cherry tomatoes, and fettuccine alfredo! 100% vegan 100% delicious ♡♡♡

Recipes below ⤵


Homemade vegan style!
serves approx 6
  • 1 tsp minced garlic
  • 1/2 onion, diced
  • 6-7 yukon gold potatoes, diced
  • 8 oz Italian Seitan crumbles (pic below)
  • 5 cups vegetable broth
  • 1/2 cup water
  • 2 cups unsweetened almond milk
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp italian seasoning
  • 5 large leaves of fresh kale torn into bite-sized pieces, stalk and stems removed

Depending on the Italian veggie sausage you use, you made need to cook the crumbles in a skillet. The ones I used (in this pic) did NOT need precooked and have great Italian seasonings already in them, so not much extra seasoning is needed.

In a soup pot, combine garlic, diced onion, diced potatoes, 'sausage' crumbles, veggie broth and water and cook on medium heat until potatoes are soft (20-25 minutes).

Add almond milk and seasonings and let simmer for 5-10 more minutes. (I actually prepared this the night before and let it sit in the fridge overnight to let the flavors soak together, but this is not necessary).

After the soup has simmered, add the kale and let the soup cook for 5 minutes so the kale is heated and turns a darker green color.

Serve and enjoy!


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