8 Servings 35 min Cook
10 Cup Vegetable Broth
1 Cup Lentils
2 Small (5-1/2" long) Carrots
1 Cup Quinoa
1/2 Tsp Garlic Powder
1/2 Tsp Poultry Seasoning
1/2 Tsp Crushed Red Pepperr Flakes
4 Patty Grillers Vegan
1 1/2 Cup, chopped Kale
1 Cup Parsley
1 Tbsp Nutritional Yeast
1 Dash Salt
1 Dash Pepper
Bring broth to a boil.
Add lentils and chopped carrots to the pot and lower to medium heat—if cooking green lentils, cook for about 20 minutes before adding the the quinoa.
If cooking red lentils, only cook for 10 minutes before adding pasta.
Cook 1 cup of quinoa and cook for about 15 minutes—they should be al dente and carrots should be tender.
Stir in garlic powder, poultry seasoning, and red pepper flakes.
Add in chopped vegan sausage (you can cook it ahead of time or add it in uncooked) and cook until well heated through.
Wilt in the kale for about 2 minutes, then sprinkle in the parsley and nutritional yeast.
Season to taste, and enjoy!
