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✹ More Videos ✹
More Vegan Taste Tests →
What I Eat in a Day Playlist →
Recipe Tests + Cookbook Reviews →
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Tofu Recipes →
Personal/Mental Health →
✹ Recipes ✹
Vegan Zuppa Toscana
1 package (4 links) Beyond Sausage
1 white onion, diced
4-6 cloves garlic, minced
1 head kale, de-stemmed, chopped
3 medium potatoes, peeled and cubed
7 cups vegetable broth
3 tablespoons sweet rice flour (or use all-purpose)
1 cup unsweetened plant milk
In a large stock pot, brown sausages and break up into crumbles. Add in onion and garlic and sautée for 3-5 minutes. Add in kale, vegetable broth and potatoes and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until potatoes are tender. Whisk rice flour into plant milk (you can use all-purpose if you’re not eating gluten-free). Pour slurry into soup and stir to combine. Increase heat and bring soup to a gentle boil. Allow to boil until thickened.
✹ Find Me! ✹
instagram (personal) | @thesarahsullivan
instagram (vegan product reviews) | @sarahs.vegan.eats
recipe blog | sarahsvegankitchen.com
✹ Contact Me! ✹
for business inquiries → thesarahsullivan@gmail.com
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✹ About Me! ✹
Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.
✹ Affiliate Disclosure ✹
When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!