A veganized version of Zuppa Toscana Soup featuring a variety of wholesome ingredients including shiitake mushrooms, yellow potatoes, and kale, complemented by vegan sausage and a rich broth.
1: Prepare the mushroom bacon marinade by mixing reduced sodium soy sauce, neutral oil, apple cider vinegar, maple syrup, liquid smoke, applewood spice rub, smoked paprika, and freshly cracked black pepper in a bowl.
2: Marinate the shiitake mushrooms in the mixture for at least 15 minutes.
3: In a pot, sauté the onion and garlic until fragrant.
4: Add the marinated shiitake mushrooms, yellow potatoes, and vegetable stock to the pot.
5: Bring to a boil and then reduce the heat to simmer until potatoes are tender.
6: Stir in the vegan Italian sausage, chopped kale, vegan half & half, water, and season with black pepper, sea salt, and crushed red pepper.
7: Cook for additional 5-10 minutes until heated through.
8: Serve hot, topping with vegan parmesan cheese if desired.
