White Bean and Vegan Sausage Stew
Warming and easy one-pot stew loaded with navy beans, mushrooms, carrots, and vegan cocktail sausages! Delicious, plant-based, and hearty!
Ingredients
- 1 tbsp oil
- 2 cloves of garlic minced
- 1 shallot minced
- 1 carrot peeled and sliced
- 2 cups quartered mushrooms
- 3 tbsp tomato paste
- 2 16-ounce cans cooked navy beans
- 3 cups low-sodium vegetable stock
- 2 tbsp coconut sugar
- 1/2 tsp each: ground cumin, paprika, coriander, rosemary, thyme
- 14-16 vegan cocktail sausages
Instructions
- Heat the oil in a deep pot over medium heat. Once hot, add the minced garlic and shallots, and sauté for 2-3 minutes.
- Add the carrots, mushrooms, and tomato paste and cook for another 3 minutes, stirring regularly.
- Drain the cooked navy beans and add to the pot. Next, add the vegetable stock, coconut sugar, and spices. Bring to a boil and reduce to a simmer. Simmer covered for about 15 minutes.
- Add the cocktail sausages and let it simmer for another 10 minutes. Remove from heat and taste to adjust saltiness if needed. Garnish with fresh parsley or cilantro and serve hot. You can serve it as is or with rice or bread on the side!
- This stew will keep for up to 4 days in the refrigerator. Reheat on the stove over medium heat.