The original recipe went like this:
2 cans of butter beans
1 lb. bulk sausage (cooked and drained)
1 can of diced tomatoes with their juice
1 can of cream of celery soup
1/4 cup of milk
a couple of handfuls of kale
So, two challenges here--the sausage and the cream of celery soup. I believe that pretty much anything savory needs onion and garlic (I could never be a Hare Krishna). So, my solution to the cream of celery was to roast together celery, onions, and garlic and then puree that. The sausage is swapped out with well-seasoned TVP. Here's the redo:
Stacy's Veganized Butter Bean Soup
2 cans of butter beans, drain and rinse
1 can of diced tomatoes and their juice
1 1/2-2 cups of unsweetened non-dairy milk (I used homemade almond)
1 1/2 cups of frozen chopped kale, thawed
Combine in a baking dish:
1 Tablespoon of olive oil
3 stalks of celery, cut in chunks
1 medium onion, rough chop (you can see the size in the picture above)
3 cloves of garlic, sliced in big chunks
Salt and pepper
Toss and roast at 425 for 30 minutes or until fairly soft and starting to show some color. Puree in a food processor or blender.
In a heat proof bowl stir together the dry ingredients below, then add the hot water. Let sit until the water is absorbed, then fluff with a fork. This and the puree can be made the night before or on a weekend so you can pull them out and throw the soup together quickly.
1 cup of TVP
1 teaspoon of paprika
1/4 t. smoked bittersweet or sweet paprika
1 Tablespoon of no-chicken broth powder
1 teaspoon of Italian seasoning
1 teaspoon of salt
1/2 teaspoon of crushed red pepper
1 teaspoon of ground sage
1/4 teaspoon fennel seed, well crushed
a few dashes of liquid smoke
1 cup of boiling water
When you are ready to get cooking, put the TVP "sausage" in a nonstick skillet with a bit of oil, just to keep things moving. Once that's heated up a bit, throw in the celery puree, stirring it to distribute it. Add your beans and kale, the tomatoes, and almond milk. I actually just refilled the tomato can with almond milk (hence my inexact measure above).
Heat through. Stacy recommended crusty bread and hot sauce, and I second those recommendations.
The fat could be cut more if you dry roast the vegetables (no oil) but I didn't want to completely cut the fat, as I was already making a gamble with the TVP.
I have a bag of dried cannellini beans so my next batch will probably swap out three cups of those. I would imagine that Cranberry/Borlotti beans would be awesome in here, too.
I hope more folks will ask for recipe renovations! I had great fun with this one, and Dani and I were thanking Stacy for the idea with every bite.