Nothing beats a cozy, hearty stew or soup once the cold sets in. After all, our Homemade Smoked Onion Soup is one of our most popular recipes of all time. But usually when people think of soup and stew, heavy (and meaty) thoughts come to mind. Not the case with this one today, friends. Alas, thanks to a little inspiration from the always dependable All Recipes, I decided to take a stab at recreating a satisfying sausage bean stew that was in fact, vegetarian.
As you know, I’m a big fan of using vegan and vegetarian alternatives when I can. And today’s recipe is a great one for my favorite vegetarian sausage (I still eat it even after recently returning to an omnivore diet). I always pick up Fieldroast’s apple sage vegan sausage because it tastes as good (if not better) than the real thing. I’ve learned that even your biggest meat eaters won’t be able to tell the difference when you sub in this great vegetarian option.
As you’ll see below, the recipe is INCREDIBLY easy. The key is simply to build the layers of flavors in this hearty stew. First, I cook the vegetarian sausage in the dutch oven (you could use a slow-cooker, but I am partial to my dutch oven) and set it aside. Next, I add olive oil to the dutch oven, sautéing the garlic and onions until golden brown. I then mix in the rest of the ingredients (Great Northern white beans, the cooked vegetarian sausage, diced carrots, jalapenos and garlic, and vegetable broth) and a hint of rosemary, and bring it all to a broil.
Like any stew or soup, my favorite part is always the garnishes. I top my sausage bean stew with green onions, cilantro and vegan sour cream…it gives it a more Mexican flair. With a heaping, cozy cup of satisfying sausage bean stew, what’s not to love?! Tell me friends, will you be mixing up some stew soon? Truly, MKR
- 4 regular size cans or 2 large cans of great northern or cannelini beans
- 1 lb. apple sage vegan sausage
- 48 oz. vegetable broth
- 2 cups yellow onion, chopped
- 3/4 cup carrot, chopped
- 10 garlic cloves, diced
- jalapeno, finely diced
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 fresh rosemary sprig
- green onions, cilantro and vegan sour cream, to garnish
- Cut sausage into 2-inch pieces, and halve sausage pieces lengthwise.
- Cook sausage in 1 Tbsp. hot oil in dutch oven until browned. Once cooked, remove from dutch oven and set aside.
- Add additional olive oil to the dutch oven and cook the garlic and onions, sauteeing until golden brown.
- Add the carrots and jalepeno, beans, cooked sausage, broth and bring to a boil.
- Stir mixture with rosemary sprig 30 seconds to 1 minute; blend after.
- Garnish with green onions, cilantro and vegan sour cream, and serve immediately.
