I have been making sausage stews for a LONG time. I think it was the fist thing I ever cooked when I was an omni. I love the simplicity of it and anything cooked slowly, just works. A stew, just so you know, is a slow cooked meal that has had heat applied from below. A casserole has heat all around, so would be in an oven.
I have always struggled with slow cooked vegan food though and I have recently had a light bulb moment of why. It is pretty obvious and I think the rest of the World will know why, but I have only just figured it out!
Vegan meat substitutes do not work well with slow cooking. When you slow cook meat, it combines and gels with the flavours you are cooking with. The fat melts down to an amazing flavour. You can’t get that with vegan food as cooking for too long spoils the texture. So with some simple tweaks and additions and carefully planning the spices, we can slow cook everything and then add the sausages at the very end.
This is home cooking comfort and will save you a lot of money on heating your house! Rich, filling, nutritious and simple. This is what food should be about.
- 4 Vegan Sausages (I used Field Roast Mexican Chipotles)
- 2 tablespoons + 1 teaspoon olive oil
- 1 onion, roughly diced
- 1 carrot, roughly diced
- 2 stalks celery, roughly diced
- 2 cloves garlic, chopped
- 400g can diced tomatoes
- 400g can cannellini beans, drained and rinsed
- 2 cups (500ml) vegetable stock
- 1 large glass red wine
- a few sprigs thyme (or 1 teaspoon dried)
- 2 tablespoons smoked paprika
- Heat a large casserole dish over a medium heat and add 2 tablespoons of oil
- Add the onions, carrot and celery and fry for about 10 minutes, lowering the heat if need be. You want the veg to soften
- Add the garlic and fry for a further 2 minutes
- Add the beans, the thyme and the smoked paprika and stir thoroughly
- Add the tomatoes, stock and wine. Bring to a boil and then lower the heat, cover and cook for about 1.5 hours. Remove the lid and simmer for a final 30 minutes. Stir regularly through all of this
- With 10 minutes to go, fry the sausages in a teaspoon of oil and when ready add to the stew. You can cut into bite size pieces if you prefer
- Serve with brown rice, pasta, polenta or garlic mashed potatoes and kale
- Get it into ya!
Supergrass “I Should Coco”
Supergrass are about 3 years older than me. “I Should Coco” came out when I was 14 so I have always considered them an older band, but it has only just struck me, 22 years later, that they were 17 when making this (apart from the bass player, who was in his 20’s). That blows my mind. WHAT an album.
Listen – but do yourself a favour and buy it on vinyl!!