Hearty vegetable stew with crispy plant-based sausage
Yeung Man Cooking · ♥ 14K likes · 278.8K views · 8 min video
Read about plant-based meat in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole red onion
- 3 pieces garlic
- 2 whole carrots
- 3 whole celery stalks
- 3 whole large potatoes
- 200 g baby king oyster mushrooms
- 2 whole veggie sausages
- 2 whole tomatoes
Dice the red onion, finely chop the garlic and celery, chop the carrots and potatoes into large bite-sized pieces, quarter the mushrooms, dice the tomatoes and tear the sausages into pieces.
- 2 tbsp avocado oil
Heat a stock pot on medium-high with two tablespoons avocado oil and saute the plant-based sausage five to six minutes until crispy; set aside.
- 2 tbsp avocado oil
Return the pot to medium heat with two more tablespoons avocado oil; saute onions and garlic five to six minutes until sweated down and caramelized.
- 2 tbsp tomato paste
- thyme
Make a well in the middle, add the tomato paste and thyme leaves, stir, then add the tomatoes and use their juices to deglaze the pan.
- 1 cup red wine
- 1 cup frozen peas
- 5 cups veggie stock
Add potatoes, mushrooms, peas and about five cups of stock, enough to just cover the vegetables.
- 1½ tbsp soy sauce
- 1 tsp dark soy sauce
Stir in soy sauce and dark soy sauce, then simmer on medium-low 25 to 30 minutes to reduce and concentrate the flavour.
Blend about three cups of the stew on high for a few seconds and return it to the pot; adjust to the thickness wanted.