Ingredients
16 oz shiitake mushrooms, sliced thinly
2 Ibs yellow potatoes, diced
½ white onion, diced
4 cups of chopped kale
1 Ib vegan Italian Sausage
1 tbs minced garlic
6 cups of veggie stock
1 tbs vegan better than bouillon no chicken base
2 cups of water
2 cups of vegan half & Half
4 tbs vegan butter
4 tbs flour
1 - 2 tbs of avocado oil
black pepper to taste
sea salt to taste
crushed red pepper to taste
vegan Parmesan cheese
Mushroom bacon Marinade:
6 tablespoons reduced sodium soy sauce
3 tablespoons neutral oil (like grapeseed or avocado oil)
2 tablespoons apple cider vinegar
2 tablespoons maple syrup (or agave)
1 teaspoon liquid smoke (preferably mesquite flavor) (see
1 tablespoon applewood spice rub or your favorite steak seasoning
2 teaspoons smoked paprika
½ - 1 teaspoon freshly cracked black pepper
Directions
Step 1
Slice shiitake mushrooms thinly. Make marinade by adding all ingredients into bowl and mix thoroughly. pour marinade over mushrooms and let sit for 10 mins. Add to a lined baking sheet and bake at 400F for 2o minutes, tossing half way through.
Step 2
Cut the potatoes into 1 inch chunks, chop the kale and dice the onion.
Step 3
Add avocado oil to a pot on medium high heat and cook your vegan Italian sausage until browned. Remove from pot, reduce to medium heat and add in 4 tbs of vegan butter. Add in onions and sauté for 2-3 mins. Season to taste with salt and black pepper. Add in minced garlic and sauté for 1 more minute. Add the flour to the pot and make sure to mix thoroughly.
Step 4
Now pour in the veggie stock, water, potatoes and season to taste with salt and black pepper. Bring to a boil and boil until potatoes are tender.
Step 5
Then add in kale, vegan Italian sausage, vegan half & half, black pepper, salt, crushed red pepper, vegan Parmesan cheese and mix thoroughly. Cook only until kale is tender.
Step 6
Add some to a bowl and top with the shiitake mushroom bacon, crushed red pepper, vegan parmesan cheese and enjoy!
