Add 1 tbsp of the oil to a large soup pot over medium-high heat.

When hot, add the vegan sausages. I like to use a pair of scissors and just cut pieces of sausages into the pot. Cook the sausages, stirring occassioanly, until browned. About 3-4 minutes.

Remove the sausages from the pot and set aside. If there are little bits of sausage left/stuck in the pot, that's fine! These add flavor.

If needed, add the remaining 1 tbsp of oil to the pot and turn down the heat to medium. Add the diced onions and a pinch of salt and pepper and sautee until soft, about 5 minutes.

Add the carrots and garlic and sautee for an additional 5 minutes.

Now add the tamari, nutritional yeast, and bay leaf and mix well until everything is coated in the yeast.

Add the diced potatoes, cabbage, and the broth. Turn the heat up to medium-high and bring the soup to a boil.

When the soup has boiled, turn the heat down to medium-low and simmer the soup (covered) until the potatoes are fork tender, about 15 minutes.

Add the sausages back into the soup and heat through for 3-5 minutes. Taste the broth and add salt and pepper if needed. Serve and enjoy!