Winter is coming! It is one of my favorite times to cook. It can be challenging as a vegetarian, because your produce choices are limited, but the heartiness and warmth of a good winter stew is something that cannot be beat. This stew really delivers on that.
Any vegan sausage can be used in this recipe, but I try to stick away with texturized vegetable protein as much as possible- I also find Field Roast brand sausages to be the most sausage-like, with quality ingredients. The mushrooms in this recipe are optional, but really add to the flavor, in my opinion. The Un-chicken broth, as opposed to vegetable or mushroom broth, really makes a difference in this recipe too, although another broth can be used in its place.
- 4 cloves garlic
- 8 cups “UN”chicken broth
- 1 15 oz. can Great Northern beans, rinsed
- 1 15 oz. can Cannellini beans, rinsed
- 8 links good quality vegan sausage. I used Field Roast Apple and Sage
- 10 minced leaves fresh basil
- 1 14.5 oz can diced tomatoes
- 3 cups baby kale
- 8 oz sliced mushrooms (I used shiitakes.)
- 2 t. flour
- 2 T. Olive oil
- Sautee garlic in 1/2 T. olive oil.
- Add sauteed garlic to broth.
- Add white beans to broth and bring to boil for 5 minutes.
- Saute mushrooms in 1 T olive oil until browned.
- Slice sausages into 8 rounds each and brown in remaining oil.
- Remove 1/2 C beans and 1/2 C Broth, and an additional 1/2 C broth, and set aside.
- Add Sausage, mushroom, tomatoes, basil, greens, and simmer.
- puree 1/2 cup beans and 1/2 cup broth that you set aside. Return to pot.
- Add flour to remaning 1/2 cup broth and whisk until smooth. Add slowly to pot, while stirring.
- simmer 15 minutes
Number of Servings: 12