Autumn has arrived. Nights are cooler, days are blustery and the leaves are falling. This calls for good hearty stews. This lentil stew recipe makes a lot, and tastes great the 2nd day as well.
Serving Size: 6
Ingredients:
- 1 cup lentils (dry), soaked for 4 hours (or overnight)
- 4-6 links vegan sausages
- 1 tablespoon cooking oil
- 2 large carrots, peeled and cut into rounds
- 1 large onion, chopped
- 2-3 cups water, more if needed
- 1 tablespoon vegetable bouillon powder
- 2-4 medium potatoes, peeled and cut into bite sized pieces
- 4-6 ounces mushrooms, cleaned and sliced
- 1 can crushed tomatoes
- splash liquid smoke, optional but nice
- splash Sriracha sauce
- salt and pepper to taste
Directions:
- Slice the vegan sausage links into bite sized pieces.
- Chop the onion.
- Peel and cut the carrots.
- Peel and cut the potatoes
- Slice the mushrooms
- Heat the oil in the bottom of a large soup pot.
- Add the sausages and cook until lightly brown on the sides.
- Remove from the pot and place in a dish to await later use.
- Add the carrots to the oil and sauté until they begin to soften.
- Add the onions and continue cooking until the onions are glassy.
- Add the water and vegetable bouillon powder.
- Add the potatoes and lentils.
- Bring the pot to a boil, then turn down to a rolling simmer.
- Cook until the vegetables and lentils are soft.
- Stir from time to time and add water if needed.
- Add the mushrooms and can of crushed tomatoes. Stir to mix well.
- Add a splash of liquid smoke and Sriracha sauce
- Add salt and pepper to taste.
- Shortly before serving add the vegan sausages pieces to re-warm.
- Serve hot in bowls.
Notes:
This could also be made in a slow cooker.
The post Spicy Lentil and Vegan Sausage Stew appeared first on Vegalicious Recipes.
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