Vegan Zuppa Toscana

2 teaspoons oil

4 oz ( 120 g) mushrooms chopped really small (white mushrooms or portobello)

2 oz ( 60 g) veggie crumbles or 1 oz soy curls rehydrated and chopped into small crumble pieces, or use ½ cup cooked lentils

subheading: For the seasonings:

1 teaspoon Italian herbs

½ teaspoon oregano

¼ teaspoon fennel seeds

½ teaspoon smoked paprika

¾ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

subheading: For the rest of the soup:

2 medium potatoes peeled and cubed (or use 3 if you’d like more potatoes)

3 cups ( 715 ml) of vegetable stock

1 tablespoon of nutritional yeast

¼ teaspoon salt

¼ teaspoon black pepper

subheading: To add later:

Cashew cream made with ⅓ cup of cashews ¾ cup of water See notes for nut-free

2 to 3 oz ( 60 g) Chopped spinach or baby kale or other chopped greens

green onion, pepper flakes for garnish

Directions at veganricha.com

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