Vegan Wedding Soup

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  10 cup or 2.4kg

• Lentils

  Raw

  1 cup or 192g

• Carrots

  Raw

  2 small or 100g

• Quinoa

  Uncooked

  1 cup or 170g

• Garlic powder

  Spices

  ½ tsp or 2g

• Poultry seasoning

  Spices

  ½ tsp or 0.8g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Grillers vegan

  Morningstar farms, frozen, unprepared

  4 patty or 284g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Parsley

  Raw

  1 cup or 60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring broth to a boil. Add lentils and chopped carrots to the pot and lower to medium heat. If cooking green lentils, cook for about 20 minutes before adding the quinoa. If cooking red lentils, cook for only 10 minutes before adding quinoa.
2. Cook quinoa for about 15 minutes until al dente and carrots are tender.
3. Stir in garlic powder, poultry seasoning, and red pepper flakes.
4. Add in chopped vegan sausage and cook until well heated through. Vegan sausage can be added cooked or uncooked.
5. Wilt in the kale for about 2 minutes, then sprinkle in the parsley and nutritional yeast. Season to taste with salt and pepper, and enjoy!

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