Vegan Hunters’ Stew

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

Method

1. In a medium soup pot heat olive oil over medium heat - saute onion until translucent
2. add baby bellas and a pinch of salt - cook until mushrooms begin to turn golden brown
3. sausage and garlic are added next, cooking until the sausage begins to turn golden brown
4. potatoes, split peas & carrots are added to the pot along with the veggie broth - season with salt & pepper . bring to a boil
5. reduce heat to low, place the cover askew (to allow steam to escape) onto the pot & simmer for 30 minutes
   
6. meanwhile, cube the bread for the croutons
7. 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
8. 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)
9. allow the soup to sit for approximately 10 minutes prior to serving
10. ladle finished soup in bowls, garnish with ciabatta croutons & fresh parsley
    

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