Ingredients (use vegan versions):

• 2 cups of green (or yellow) split peas
• 6 cups of boiling water
• 2 vegetable bouillon cubes
• 1 small onion (chopped)
• 1 small red pepper (chopped)
• 1/4 cup of your favorite vegan Dijon mustard
• 1/2 cup unsweetened vegan soymilk
• 1 package of Yves Veggie Breakfast links
• Salt and Pepper to taste.

Directions:

Saute onions and red pepper in a little olive oil.
Add water and dissolve vegetable cubes. Wash split
peas and add to water. Bring to a boil and then
cook over medium heat until peas are soft. Puree
soup with a hand blender and let simmer.
Meanwhile, cut veggie links into bite size pieces
and cook them in the oven (or on a skillet) for
10 to 15 min.

Stir dijon mustard into soup and add soy milk.
When veggie links are ready, add to soup.
Add salt and pepper to taste.

Serves:

Tags: Breakfast, Pie, Soup, Vegan