Ingredients
Scale
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- Bragg Liquid Aminos – just a splash
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried onion flakes
- pinch coriander
- pinch black pepper
- 1 15 ounce can petite diced tomatoes
- 1 zucchini, chopped
- 1 cup dried red lentils
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 no-salt vegetable bouillon cube
- 1 15 ounce can artichoke hearts, drained
- 1 Italian vegan sausage link, homemade (or use Field Roast brand, sliced)
- 4 cups spinach, chopped
- 1/2 cup whole wheat couscous
Instructions
- In a large pot, sauté the onions, carrot, and celery in some vegetable broth and/or water. Add a splash of Liquid Aminos, cover and cook the vegetables until soft. After about 10 minutes, stir in the garlic, thyme, coriander, dried onion, and black pepper. Stir for about a minute.
- Pour in the tomatoes, zucchini, lentils, broth, water, veggie bouillon, and artichoke hearts. Bring mixture to a boil, then turn down the heat to a simmer; cover, and cook for about 30 minutes. Stir occasionally.
- Stir in the sausage, spinach, and couscous and cook for about 20 more minutes. Serve piping hot with vegan Parmesan-style cheese.
Nutrition
- Serving Size: 6
- Calories: 284
- Sugar: 6
- Sodium: 854
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 47
- Protein: 16
- Cholesterol: 7