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Hearty Vegan Sausage Stew

This Hearty Vegan Sausage Stew is designed to turn even the biggest plant-based skeptics into believers. It’s loaded with potatoes, carrots, celery, and hearty vegan sausage, creating a stick-to-your-ribs kind of meal. A splash of balsamic vinegar adds an unexpected depth of flavor, elevating this stew to a new level. Perfect for a cozy dinner, this one-pot meal is both satisfying and rich in protein, making it ideal for anyone looking for a wholesome and comforting plant-based option.

Why You’ll Love This Recipe

  • One-Pot Wonder: All the ingredients cook together in a single pot for easy cleanup.
  • Packed with Flavor: Balsamic vinegar and herbs like thyme and rosemary give this stew a deep, savory taste.
  • Hearty and Filling: Vegan sausage, potatoes, and carrots make this a satisfying meal that keeps you full.
  • Protein-Rich: The addition of vegan sausage adds a good source of plant-based protein.

Ingredients Needed to Make Hearty Vegan Sausage Stew

  • 1 yellow onion, diced
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • 2 medium yellow potatoes, diced (optional: peeled)
  • 3 spicy vegan sausages, sliced (e.g., Beyond Meat Hot Italian Sausages)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1¼ tsp salt
  • ¾ tsp pepper
  • 1 (5½-oz) can tomato paste
  • 6 cups no-salt-added vegetable stock
  • 1 bay leaf
  • 1 tbsp balsamic vinegar
  • 2 cups kale, destemmed and sliced

Directions to Make Hearty Vegan Sausage Stew

  1. Sauté the Onion: In a large pot over medium heat, sauté the diced onion in olive oil until translucent, about 4 to 5 minutes.
  2. Add Vegetables and Sausage: Add the minced garlic, diced celery, carrots, potatoes, and sliced vegan sausages to the pot. Sprinkle in the dried thyme, rosemary, salt, and pepper. Sauté for another 2 to 3 minutes until the herbs are fragrant.
  3. Add Broth and Tomato Paste: Stir in the tomato paste, vegetable stock, and bay leaf. Increase the heat to medium-high to bring the soup to a low boil. Reduce the heat back to medium, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
  4. Finish with Kale and Balsamic: Remove the bay leaf, then stir in the balsamic vinegar and kale. Continue to simmer for an additional 2 to 3 minutes until the kale is wilted.
  5. Serve and Store: Serve hot. Refrigerate any leftovers in an airtight container for up to 4 days.

Commonly Asked Questions

Can I use a different type of potato?

Yes! You can use russet, red, or sweet potatoes. Peeling is optional, but leaving the skin on adds extra fiber and nutrients.

What type of vegan sausage works best?

Any vegan sausage will work, but spicy Italian varieties add a nice kick to the stew. The flavor of the sausage blends with the stew’s other ingredients during cooking, so pick your favorite!

Can I make this stew ahead of time?

Absolutely! This stew tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 4 days.

Is there a substitute for kale?

You can use spinach, collard greens, or Swiss chard instead of kale. Add them toward the end of cooking as you would with kale to prevent overcooking.

How do I make this stew gluten-free?

Most vegan sausages are gluten-free, but check the packaging to be sure. All other ingredients in this recipe are naturally gluten-free.

Credit: Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill of Tasting To Thrive. Page Street Publishing Co. 2023. Photo credit: Toni Zernik.

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