Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Vegetarian Olive Garden Zuppa Toscana

Ingredients:

• 1 pound vegetarian Italian sausage (typically found in the produce section, mine was 14oz)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups vegetable broth broth
• 3 russet potatoes, peeled and thinly sliced
• 3 cups kale, torn into bite size pieces
• 1 1/2 cups half and half
• 1/2 tsp salt 
• 1/4 tsp black pepper
• Parmesan cheese (optional)
• Fake bacon (optional) (Use 4 slices cooked and diced veggie bacon or some bacon topping, like Bac-O-Bits)

Preparations:

1. Heat a large skillet over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it browns. 
2. Meanwhile, heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
4. Stir in sausage and kale until kale begins to wilt, about 1-2 minutes. Stir in half and half and let sit until heated through, about 1 minute. Season with salt and pepper.
5. Serve immediately, garnished with bacon and parmesan cheese.