Vegan Zuppa Toscana Recipe | OLIVE GARDEN STYLE SOUP!

Learn how to make my vegan zuppa Toscana recipe EASY! Dairy free, plant based, and absolutely delicious.

LAY HO MA!! This recipe is a staple dish at the popular restaurant chain Olive Garden, but let me tell you, my version of this classic soup tastes exactly the same...well perhaps better ;) Join me in this episode and learn how to make a vegan zuppa Toscana - Olive Garden style!


Ingredients:
2 shallots
3 pieces garlic
4 cups chopped russet potatoes
1 cup cashews + 1 cup water + pink salt
drizzle olive oil
pink salt and pepper
4 vegan sausage (I'm using Field Roast sausages in this episode!)
2 tbsp dried oregano
3L water or vegetable stock (add 1 1/2 tbsp pink salt if using water)
generous bunch fresh kale

Directions:
1. Finely chop the shallots and garlic
2. Chop the potatoes into cubes
3. Add 1 cup cashews, 1 cup water, and a generous pinch of pink salt to the blender. Blend on high to liquify (if you don't have a high powered blender, soak the cashews in water overnight). Set the cream aside
4. Heat up a stock pot on medium high heat. Add a generous drizzle of olive oil.
5. Sauté the shallots and garlic for 2min and season with salt and pepper
6. Add in the vegan sausage. Use a spatula to break up the sausage and sauté for 5-7min
7. Add the oregano and potatoes, followed by the 3L water/veggie stock and the cashew cream
8. Give the soup a good stir. Half cover the pot and bring to a boil. When it comes to a boil, simmer on medium for 5-8min
9. Plate some pieces of fresh kale in the serving bowls and pour in the hot soup
10. Drizzle with some olive oil and add some fresh cracked pepper


ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
https://www.yeungmancooking.com

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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