Serving Size: 6
Prep Time: 10 minutes
Cooking Time: 30 - 40 minutes
Ingredients:
1 package Beyond Meat - Beyond Hot Italian Sausage
42 oz. of Vegetable Broth
2 tsp Minced Garlic
3 large Red potatoes (about 6 cups, thinly sliced and then cut into halves: see picture below)
3/4 cup Yellow Onion, chopped
1/4 cup Celery, chopped
1 cup Unsweetened Vegan milk (I use Ripple Original)
1 tbsp Unbleached Flour
1 tsp Garlic powder
1/4 tsp Black pepper
1 tsp Chef Gone Mad Season my Seasoning with Seasoning
1 tbsp Chef Gone Mad Smoked Garlic & Herb
2 tsp Chef Gone Mad Cajun
16 oz. of kale, washed and shredded
1 tbsp Olive Oil
Cooking spray (I use Pam's Avacado Oil)
Directions:
1. Spray cooking spray in grated cast iron skillet. (you can use a regular skillet if you'd prefer)
2. Over medium high heat, sear both sides of sausage links on grated skillet
3. Reduce heat and let cook for 5 minutes
4. Remove from heat, break up the sausage with tongs
5. Heat 1 tbsp of olive oil over medium heat in Dutch Oven
6. Add sausage, breaking up the meat
7. Add 3/4 cup of onions, 1/4 cup celery and 2 tsp of minced garlic and cook until onions/celery are translucent, stirring frequently to prevent sticking
8. Add 1 tbsp of flour and mix thoroughly
9. Add 42 oz. of vegetable broth & remaining seasonings (1/4 tsp of black pepper, 1 tbsp of Smoked Garlic and Herb, 1 tsp of Season My Seasoning with Seasoning, and 1 tsp of Garlic Powder), turn to high heat and bring to a boil. Stirring frequently
10. Add potatoes. Cover and cook on medium heat for about 20 minutes or until potatoes are tender
11. Reduce heat to low, add 16 oz. of kale, 1 cup of vegan milk & 2 tsp of Cajun seasoning. Stir thoroughly and simmer for 5-10 minutes.
Serve hot and enjoy!