1 small onion, chopped
1 small red pepper, chopped
olive oil, as needed
6 cups boiling water
2 vegetable bouillon cubes
2 cups green or yellow split peas
1 (8 ounce) package vegan breakfast sausage links (I use Yves Veggie Breakfast links), chopped bite sized
1/4 cup Dijon mustard
1/2 cup unsweetened nondairy milk (I use soy)
salt and pepper, to taste
1. Saute onions and red pepper in a little olive oil. Add water and dissolve vegetable cubes.
2. Add split peas 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. Cook vegan links in skillet for 10 to 15 minutes.
3. Stir dijon mustard into soup and add milk. When veggie links are ready, add to soup. Add salt and pepper, to taste.'