Portuguese Sea Vegetable Chowder

Ingredients

• 2 tablespoons olive oil
• 1/2 medium red onion, diced
• 1/2 large fennel bulb, cored and sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 6 oz oyster mushrooms, chopped
• 1 1/2 tablespoons Piquant Post Portuguese Allspice blend
• 1/2 teaspoon thyme, dried (optional)
• 1/2 teaspoon mushroom powder (optional) 
• 1 teaspoon sea salt (optional)
• 1 2” piece of dried kombu (optional) 
• 2 bay leaves
• 1 quart vegetable stock
• 1 can (14 oz) crushed tomato, in juice
• 1 teaspoon pulse flakes (optional)
• 1 vegan sausage, cut into bite sized pieces
• 1 Idaho potato, peeled and cut into pieces