Italian Sausage Stew (Vegan)

This stew is super simple, and it when I first started it, it was supposed to be a vegan variation on andouille and chicken gumbo, but it kind of slowly morphed into an Italian sausage stew. I mean, I love it. So there is a good chance that you will love it too.

DSCN2393

 

 

The soup starts off with sautéing the onion and garlic in a bit o’ oil. Afterwards you add in the vegan Italian sausage and chicken and cook them until they are golden brown, and then throw the rest of the soup together. Meanwhile, I suggest roasting your potatoes while the soup cooks and pouring it over the golden-browned potatoes once everything is completed.

 

DSCN2397

 

You can see in the photos that we had our stew with a side of mediterranean salad. Get the recipe for that baby right here.

 

DSCN2333

 

We enjoyed this funky (a.k.a. delicious) Italian-Mediterranean meal with some of our friends who work with Mitchy, and it was a great night all around. I have always struggled a little bit with social anxiety, and I find that food helps me to remain in my comfort zone while forging new friendships to give me a boost when I feel anxious. I like to make food and eat food with friends, so having people over and trying new foods with them when we are first meeting each other is unbelievably valuable to me. Though I have spent more and more time with these particular friends, it is still nice to bring it back to my realm of comfort whenever I can.

Does anyone else ever get that feeling about cooking or preparing food for others? Any preparation of food is meditative for me, especially when I can share the food with others. I feel that sharing food I prepare is an extension of my warmth and gratitude for their existence, in a funny little way. It’s a way of making me more focused on their needs and desires and it always gives me time to reflect on the people I will be sharing the food with.

Moral of the story? Good food makes good friends.

 

dscn2372

 

Italian Zucchini Stew (Vegan)
Serves 8
A vegan-meats and vegetables stew with an Italian kick, served over roasted potatoes.
Write a review
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
For the stew
  1. ♥ 2 tablespoons oil
  2. ♥ 1 yellow onion, sliced
  3. ♥ 2 tablespoons garlic, minced (about 4 cloves)
  4. ♥ 3 cups vegan Italian sausage, cut into 1/4-inch slices (about one package/four links Tofurky Italian sausage)
  5. ♥ 2 cups vegan chicken strips, sliced into 1/4-inch pieces
  6. ♥ 3 cups zucchini, cut into 1/4-inch chunks (about 2 large zucchini)
  7. ♥ 6-7 cups vegetable or faux-chicken broth
  8. ♥ 1/4 teaspoon red chili pepper flakes
  9. ♥ 1/4 teaspoon pepper
For the roasted potatoes
  1. ♥ 10-12 potatoes of varying varieties (e.g. purple, yellow, russet, etc.)
  2. ♥ 2 tablespoons oil
  3. ♥ 1/2 teaspoon salt
  4. ♥ 1/2 teaspoon garlic powder
  5. ♥ 1/2 teaspoon onion powder
  6. ♥ 1/4 teaspoon pepper
  7. ♥ 1/4 teaspoon spicy pepper powder (I like Creole seasoning)
Instructions
  1. Preheat oven to 425 degrees.
  2. Salute the onion and garlic in a large soup pot over medium-high heat until the onion is translucent and the garlic is fragrant.
  3. Add in the veggie sausage and chicken, and cook until the meats are browned and crisped on the exterior.
  4. Add in the zucchini, the red chili flakes, and the pepper, and mix until well combined.
  5. Fill the pot with your vegetable broth and bring to a boil.
  6. Turn the heat to low and cover for about 45 minutes-1 hour.
  7. Meanwhile, cut your potatoes into 1/2-inch chunks and lay flat on a baking sheet.
  8. Pour oil over the potatoes, and then sprinkle with the salt, garlic powder, onion powder, pepper and Creole.
  9. Place into the oven for 30 minutes.
  10. Stir potatoes around and place back into the oven for an additional 20-30 minutes, until evenly browned to preference.
  11. Place hot potatoes into a bowl, and spoon hot soup over the top to create a unique, spicy Italian stew.
Notes
  1. ♥ If you want a bit more spice, add in more red chili pepper flakes, but I suggest going 1/4 teaspoon at a time, as a little goes a long way.
enjoying earth http://enjoyingearth.com/

 

More Enjoying Earth:

  •   I am DEFINITELY a veggie person. My average meal plans are dominated by vegetables: vegetable soup, roasted vegetables, steamed vegetables, vegetable everything. So I thought maybe it was time to share a great no-oil roasted vegetable dish with you all that I incorporate in my daily life.     This…
  • You all should know now that I like my wonton soup AMPED UP. None of that broth-with-a-wonton-and-one-piece-of-spinach junk. That being said, this recipe is fairly simple, and it modifies the traditional wonton soup vibe to be more filling. I know that this is against the wonton soup rules, as its meant…
  • With my 20th birthday coming up, it is time for me to reflect on the last year and prepare myself for a new one. This year has been the most drastically different year from the rest of my entire life, and it has been my most emotionally difficult year so far. My…
  • I love salads. Sometimes. Salads are actually a hit or miss for me, depending on what goes on them. I thought I'd share with you my favorite salad right now: it's quick, delicious, and healthy. I'll also add some of my other favorite salad toppings to the list at the…