Super creamy. Super tasty. Much to reliant on fake meat and cheese, but sometimes you need to scratch the itch in the easiest way possible.
Source: Art of Natural Living | Serves: 6 | Time: 30 min
Changes: used Beyond Sausages; replaced Worcestershire sauce with coconut aminos; replace all purpose flour with gluten-free flour; replaced chicken broth with veggie broth; replace milk with coconut milk; used vegan cream cheese; used vegan mozzarella; used gluten-free breadcrumbs. Basically, I veganized and freed it from gluten!
1 lb Beyond Sausage (original brats), chopped up to resemble ground meat
1 fennel bulb, chopped
7 medium/large banana peppers, seeded and chopped
3 garlic cloves, minced
½ tsp salt
¼ tsp pepper
1 tbsp Italian seasoning
1 tsp coconut aminos
Dash of cayenne pepper
1/3 cup gluten-free flour
4 cups veggie broth (homemade to reduce sodium)
1 cup coconut milk
4 oz vegan cream cheese, softened and cubed
1 cup shredded vegan mozzarella, for topping
4 tbsp gluten-free breadcrumbs/croutons, for topping
In a stock, cook Beyond Sausage over medium heat, crumbling and stirring for 7 minutes.
Add the fennel, peppers, garlic, salt, pepper, cayenne, coconut aminos and Italian seasoning. Cook, stirring often, until the vegetables become just tender. Stir in the gluten-free flour and cook for another minute.
Slowly stir in the veggie broth and coconut milk. Bring the mixture to a boil then reduce heat. Simmer, stirring often, until the mixture thickens.
Add the cubed vegan cream cheese and stir until melted. Taste and adjust salt, pepper and cayenne as needed.
For each serving, fill a soup bowl. Top each with shredded mozzarella and a sprinkle of breadcrumbs. Enjoy!