Portuguese Caldo Verde With Vegan Sausage
This traditional Portuguese stew gets the vegetarian treatment with vegan sausage, cauliflower, collards, and russet potatoes to thicken the broth.
Servings
Produce
Garlic (Organic)
4 2 Clove
Russet potato (Organic)
16 8 oz
Cauliflower
7 3.5 oz
Collard Greens (Organic)
6 3 oz
Red Onion (Organic)
1 0.5 Whole
Protein & more
Vegan Sausage
1 0.5 Package
Vegetable Broth Paste
3 1.5 teaspoon
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut out collard stems and ¼” dice; stack leaves, roll lengthwise, and thinly slice. b. Peel potatoes and ½” dice. c. Chop cauliflower florets into small bite-sized pieces; ¼” dice stem. d. Thinly slice red onion. e. Mince garlic.
Instructions
1
Cook vegan sausage:
a. Remove vegan sausage from casing.
b. In large soup pot or dutch oven over medium-high heat, add 1 tbsp olive oil. When hot, add vegan sausage; crumble and cook until caramelized, about 8-10 minutes. Remove from pan and set aside.
2
Cook caldo verde:
a. To the same pot, add red onion (thinly slice), garlic (mince), collard stems (¼” dice), and ½ tsp salt. Cook until shallot is translucent, about 2 minutes.
b. Add russet potatoes (peel, ½” dice) and Portuguese spice mix with cinnamon stick. Stir to combine.
c. Add vegetable broth paste and 5 cups water (2½ cups water for 2-person portion). Stir to combine. Cover and bring to boil. Immediately reduce heat to medium; simmer until potatoes begin to soften, about 10 minutes. Using a spoon, slightly break apart potatoes to thicken the broth.
d. Add cauliflower (small bite-sized florets, ¼” dice stems) and collard leaves (stack leaves, roll lengthwise, thinly slice). Cook until cauliflower is just fork-tender, about 8-10 minutes.
3
Serve:
a. Divide vegan sausage among bowls.
b. Ladle Portuguese caldo verde over vegan sausage and gently stir to combine.
Chef's notes
A dash of piri-piri, a Tabasco-like sauce, would add kick to this meal.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA