Vegan Hearty Sausage Stew
Warm, comforting, and packed with flavor, this Vegan Hearty Sausage Stew is the ultimate plant-based take on traditional stew recipes. Featuring juicy vegan sausage, tender potatoes, nutrient-rich kale, and protein-packed kidney beans, this one-pot dish is perfect for chilly evenings or when you need a satisfying meal in under an hour. Aromatic spices like smoked paprika, thyme, and oregano blend seamlessly with a rich tomato base, creating a depth of flavor that will delight your taste buds. With a hearty mix of veggies including carrots, celery, and onions, this stew is brimming with wholesome goodness. Serve it hot with a slice of crusty bread for an irresistible vegan dinner that’s as nourishing as it is delicious. Perfect for meal prep or weekend gatherings, this recipe is sure to become a new favorite in your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 links vegan sausage
- 1 large onion
- 3 large garlic cloves
- 2 large carrots
- 3 medium celery stalks
- 3 medium potatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can red kidney beans
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups kale
Instructions
Begin by slicing the vegan sausage links into 1/2-inch pieces.
Dice the onion and mince the garlic cloves.
Peel and slice the carrots, and chop the celery stalks into small pieces.
Peel and cube the potatoes into bite-sized pieces.
Heat the olive oil in a large pot over medium-high heat.
Add the sliced vegan sausage to the pot and cook for 3-5 minutes until they are browned on all sides. Remove them from the pot and set aside.
In the same pot, add the onion and garlic, sauté until the onion becomes translucent, about 3 minutes.
Add the carrots, celery, and potatoes, and continue to cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste, cooking for 1 minute to allow its flavor to develop.
Pour in the vegetable broth and canned diced tomatoes, and bring the mixture to a boil.
Drain and rinse the kidney beans, then add them to the pot along with the bay leaves, thyme, oregano, smoked paprika, salt, and black pepper.
Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes until the vegetables are tender.
Meanwhile, wash and chop the kale into bite-sized pieces.
After 20 minutes, stir in the chopped kale and the browned vegan sausage pieces.
Let the stew simmer uncovered for an additional 5 minutes.
Taste and adjust the seasonings if necessary.
Serve hot and enjoy your hearty vegan sausage stew!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 338.3 g | 123% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 62.9 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1036 mg | 80% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 9309 mg | 198% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
