2 Cans Vegetable Broth, divided
1/2 C. TVP
1/4 to 1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke
1 T. EVOO
1 onion, diced
1 tsp. garlic, minced (I used the garlic in the glass jar)
8.5 Cups Water
1 Vegetable Bullion Cube
1 teaspoon crushed red pepper
3 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)
Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper
1 tablespoon canola oil
1/4 C. dry white wine (optional)
2 cups kale, chopped
Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and bring to a boil. Add TVP, stir and remove from the heat. Cover until ready to use.
Saute onion over medium heat until translucent; add garlic and cook for 1 minute.
Add broth, water and spices and bring to a boil over high heat. Reduce heat to medium high and add potatoes and cook until fork tender.
In a pan, add oil, wine and kale, cook until just barely wilted.
Reduce heat to medium low and add TVP and kale and cook until heated through. Make any adjustments with spices at this time.
Just before serving, add the cream and allow it to heat through.
Great with a green salad and some crusty bread, or as a meal on its own!
Serves 4 to 6