Tempeh Sausage Minestrone


Tempeh Sausage Minestrone

This recipe definitely hits the spot. Classic minestrone flavors, but enhanced and tons of veggies, so you feel super healthy. Enjoy it with your family and friends.
Course Vegan
Keyword vegan
Prep Time 35 minutes
Cook Time 25 minutes
Inactive time 20 minutes
Total Time 1 hour 20 minutes
Servings 8


  • 1 tbsp olive oil
  • ½ red onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • ½ fennel bulb, diced
  • 2 cup (140g) sliced cremini mushrooms (or button mushrooms)
  • 2 cup (150g) broccoli florets
  • 2 small yellow squash, halved lengthwise and sliced
  • One 28 oz (790g) can no-salt-added diced tomatoes
  • 5 cup (1.2L) low-sodium vegetable broth
  • 5 cup (1.2L) water
  • 3 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 2 cup (140g) pasta (gluten-free if necessary)
  • 1½ cup (265g) cooked great northern beans (or one 15oz/ 425g can, rinsed and drained)
  • 1 cup (140g) frozen green peas
  • Quick Sausage Crumbles
  • 2 cup (80g) packed chopped kale (or chard)
  • salt and black pepper to taste


  • Heat the olive oil in your largest pot. Add the onion and sauté until the onion is just becoming translucent. Add the carrot, celery, fennel, and mushrooms and sauté for 2 to 3 minutes. Add the broccoli, squash, tomatoes and their liquid, broth, water, liquid aminos, basil, thyme, oregano, paprika, and cayenne pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
  • Add the pasta, beans, and peas and simmer until the pasta is al dente, about 10 minutes. Add the sausage crumbles, kale, salt, and pepper. Remove from the heat and serve immediately. Leftovers will keep in an airtight container in the fridge for 5 to 6 days, or frozen for up to 2 months.
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