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Vegan Seitan Sausage & Brussel Sprout Soup

A healthy and restorative soup that comes together in a snap.
Prep Time10 mins
Cook Time10 mins
Additional Time5 mins
Total Time25 mins
Course: Vegan Dinner Recipes
Cuisine: American
Servings: 8 servings
Calories: 152kcal
Author: Shannon Hakala

Ingredients

  • 3 russet potatoes diced into 1" pieces
  • 3 carrots cut into coins
  • 1 onion roughly chopped
  • 2-3 cups brussel sprouts split in half
  • 2 cups of seitan sausage cut into half moons
  • 3 quarts water
  • 2 tsp vegetable or vegan chicken bouillon
  • 1 tsp herbs de provence
  • 1 Tbsp dried parsley or 1/4 cup chopped fresh parsley
  • 1 tsp garlic powder
  • 2 tsp salt
  • black pepper to taste

Instructions

  • Put all ingredients in Instant Pot.
  • Close the lid, seal the valve.
  • Pressure cook (manual) on high pressure for 10 minutes.
  • Allow it to release pressure naturally for 5 minutes, then slowly turn open the valve to release pressure. Do not open the valve too quickly in case hot soup sprays out!

Nutrition

Serving: 1g | Calories: 152kcal | Carbohydrates: 19g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 320mg | Fiber: 4g | Sugar: 3g