Vegan Hunters’ Stew
Serves: 4
Ingredients
- STEW
- 1 tsp olive oil
- 1/4 cup diced onion
- 15 baby bella mushrooms, quartered
- 8oz light life gimme lean ground sausage
- 2 cloves of garlic, minced
- 2 medium red skinned potatoes, cubed
- 2 medium carrots, sliced into rounds
- 1/2 cup yellow split peas
- 32oz veggie broth
- salt
- ground pepper
- parsley for garnishing
- CROUTONS
- 1 square ciabatta roll - about 1 1/2 cups cubed
- 1tsp butter
- 1tsp olive oil
- 1tsp nutritional yeast
- 1tsp all purpose seasoning
- pinch salt
Profitability
medium
Method
- In a medium soup pot heat olive oil over medium heat - saute onion until translucent
- add baby bellas and a pinch of salt - cook until mushrooms begin to turn golden brown
- sausage and garlic are added next, cooking until the sausage begins to turn golden brown
- potatoes, split peas & carrots are added to the pot along with the veggie broth - season with salt & pepper . bring to a boil
- reduce heat to low, place the cover askew (to allow steam to escape) onto the pot & simmer for 30 minutes
- meanwhile, cube the bread for the croutons
- in a medium saute pan, over medium heat add butter, oil & bread - sprinkle with nutritional yeast, seasoning and salt- tossing to evenly coat all sides of the bread cubes
- cook over medium heat tossing frequently until all sides are golden - about 10 minutes. remove from heat (i think this would equally work well baked in a 350* oven if you do not want to make on the stove top)
- allow the soup to sit for approximately 10 minutes prior to serving
- ladle finished soup in bowls, garnish with ciabatta croutons & fresh parsley