As we head into the colder, darker days of fall and winter, I find myself craving hot, hearty stews to fill my tummy and warm my soul.
I also find myself drawn to simple meals with minimal prep time, as the last two months of the year also tend to be my busiest… So much baking, and crafting, and decorating, and HoHoHoing to be done 😃!… This stew checks off all the boxes. In about 40 minutes, you can be sitting down to a satisfying meal that will keep you full for hours. If you’re using a mildly spiced sausage, you may want to increase the heat by adding an extra 1/4 teaspoon (or more) of the crushed red pepper. Of course, if you like spicy food, you may want to increase the heat regardless, it’s totally up to you.
I like to serve my super easy Coconut Milk Biscuits along side this (and just about any) stew. They add a homey flare and are so good for soaking up the sauce!
Vegan Italian Sausage and Chickpea Stew
Recipe Type: entree
Makes: 4 – 6 servings (approx. 8 cups)
- 2 Vegan Italian Sausages (I used Tofurkey)
- 1 cup chopped Onion
- 1 Celery Stick, sliced
- 2 Garlic Cloves, minced
- 1 tbsp Grapeseed or Olive Oil
- 1 (540ml/19oz) can Chickpeas, rinsed and drained
- 1 1/2 cup Vegetable Broth
- 1 tbsp Bragg Liquid Aminos (or soy sauce)
- 1 Bay Leaf
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/4 tsp Crushed Red Pepper
- 1 (398ml/14oz) can Diced Tomatoes, undrained
- 1 1/2 cup chopped Cabbage
In a large pot, saute sausage, onion, celery, and garlic in hot oil over medium-high heat, until the onion is tender.
Stir in the chickpeas, broth, bay leaf, oregano, basil, and crushed red pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
Stir in undrained tomatoes and the cabbage. Return to a boil, then reduce heat, cover, and simmer for 15 minutes or until the cabbage is tender. Add salt and pepper to taste.
Discard bay leaf and serve.