Looking for a hearty, warm, comforting meal? Look no further than this vegan sausage quinoa stew! Full of goodness and super delicious, this is a perfect winter night meal. We always manage to get two evenings of dinners out of this as well. We just freeze half and then defrost and reheat when we need a quick meal.
I used Linda McCartney’s vegan sausages but any vegan sausage would do. Or you can even substitute an extra can of beans or lentils if you don’t have any vegan sausages.
I like to add quinoa to this stew for extra heartiness and nutritional benefits. Quinoa is gluten free, high protein, and rich in nutrients such as B vitamins, vitamin E, calcium, magnesium, and manganese. Quinoa has all nine essential amino acids, making it a complete protein and an excellent source of protein for vegans. We enjoy quinoa in salads, in place of rice, or in stews like this.
Hope you enjoy and please do comment if you try it! Thanks 🙂
Hearty, warm, nutritious, and vegan.
- 1 tbsp oil
- 1 onion, chopped
- 4 garlic cloves, pressed
- 1 bell pepper, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 tsp smoked paprika
- 1 tbsp thyme
- 1 tsp cumin
- 1 tbsp brown sugar
- 125 mL white wine vinegar
- 1 tin chopped tomatoes
- 1 tbs tomato paste
- 1 tin black beans
- 1 tin butter beans
- 1 tin garden peas
- 80 g quinoa, uncooked
- 500 mL veg stock
Cook vegan sausages according to packet instructions.
Heat oil in large pot.
Add onion and garlic and cook for a few minutes.
Add carrots, celery, bell pepper and cook for five minutes.
Stir in spices and brown sugar.
Add the vinegar, tomatoes, paste, beans, and peas. Stir well.
Cut up the cooked vegan sausage and add this to the pan.
Add quinoa and stock, stir well.
Cover and simmer for 25 minutes, stirring occasionally.