Monday, November 24, 2014

Spicy Vegan Sausage Stew

Even though it's 50 degrees out there, colder weather is coming our way - again.  Here's something to warm ya up.

Spicy Vegan Sausage Stew

              Olive oil for sautéing
4            Vegan Italian Sausages, sliced – I used Tofurky
1            onion, small diced
3            large carrots, diced
2            cups mushrooms, sliced
2            yellow potatoes, diced
2            cloves garlic, minced

4            tablespoons flour
2            tablespoons tomato paste
2            tablespoons vegan butter
3-4         cups vegetable stock (more if you like more soupy)
1/2         cup red wine
1            tablespoon thyme
1/2         cup frozen peas

Add olive oil to soup pot.  Add onion and sauté a bit then throw in the diced Tofurky.  Cook for a few minutes before adding the garlic, carrots, potatoes and mushrooms.  Add the vegan butter, tomato paste and flour.  Stir everything together so it is well mixed with the veggies and sausage.  Add vegetable stock and red wine.  Turn up to a boil then down to a simmer.  Cook until veggies are tender and sauce is thick, approximately 30-40 minutes.  **Adjust the liquid as desired.

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