• 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.


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 tas