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Vegan Cannellini and “Sausage” Stew

Name: Vegan Cannellini and
Prep time: 15 min
Cook time: 1 h
Yield: 6-8
Ingredients: 3 T. olive oil; 2 stalks celery, cleaned and finely chopped; 2 large carrots, peeled and finely chopped; 1 small white onion, finely chopped; 3 cloves garlic, peeled and finely chopped; 1 package vegan Beyond Sausage, Italian flavor, crumbled (note, if you have a different but similar meat free large 'sausage' link variety, this will work just as good.); 3 c. vegetable stock; 2 t. oregano, dried; 2 t. rosemary, dried; 1 t. crushed red pepper flakes; 2 cans (15 oz.) cannellini beans, drained and rinsed; 1 can (15 oz.) cannellini beans, pureed with liquid from can; 3 large kale leaves, tough stems removed and cut into bite-sized pieces; Salt and pepper, to taste; ; Garnish; ¼ c. fresh parsley, chopped; Vegan Parmesan cheese, shaved (I find it at Whole Foods)

Vegetarian Cannellini and "Sausage" Stew

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Vegan Cannellini and

(1 votes, average: 5.00 out of 5)
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By Mama Veggie – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 1 hour

This Vegan Cannellini and "Sausage" Stew is really delicious, and it can be made in a single skillet for easy clean up. It freezes well so you can make larger batches for even easier weekday meals.

Ingredients

3 T. olive oil

2 stalks celery, cleaned and finely chopped

2 large carrots, peeled and finely chopped

1 small white onion, finely chopped

3 cloves garlic, peeled and finely chopped

1 package vegan Beyond Sausage, Italian flavor, crumbled (note, if you have a different but similar meat free large "sausage" link variety, this will work just as good.)

3 c. vegetable stock

2 t. oregano, dried

2 t. rosemary, dried

1 t. crushed red pepper flakes

2 cans (15 oz.) cannellini beans, drained and rinsed

1 can (15 oz.) cannellini beans, pureed with liquid from can

3 large kale leaves, tough stems removed and cut into bite-sized pieces

Salt and pepper, to taste

Garnish

¼ c. fresh parsley, chopped

Vegan Parmesan cheese, shaved (I find it at Whole Foods)

Instructions

1

In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.

2

Add crumbled vegan sausage to skillet and cook until browned on all sides. Add vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.

3

Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.

4

Garnish with chopped fresh parsley and shaved vegan Parmesan cheese, and serve with crusty Italian bread.