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Vegan Beyond Sausage & Lentil stew
Serves 4 very well
6-12 Beyond Sausages or your favorite vegan sausage
1 lb cooked lentils
1 medium onion – diced
1-8 garlic cloves (to taste) – minced
4 carrots – sliced
4 celery stalks – chopped
1 parsnip – chopped
1 sweet potato – cubed
1-2 jalapenos – diced
1 (14 oz) can fire-roasted diced tomatoes
1 cup salsa (optional)
4 cups stock
1 TBS mild harissa (optional)
1-2 TBS olive oil
2 tsp ground cumin
1 TBS sweet paprika
1 TBS cayenne (or less if you are intolerant of spicy foods)
S&P to taste
Cook the lentils & set aside.
Heat the olive oil in a large stock pot & saute the onions & celery until soft.
Add the garlic & saute one minute. Add the can of tomatoes. Combine.
Add the salsa, harissa, cumin, paprika, cayenne & the juice of the lemon & combine.
Add the carrots, parsnip, sweet potato & jalapeno & 4 cups of stock.
Bring to a boil. Lower heat & simmer for about 10 minutes or until all the vegetables are tender. Stir in the cooked lentils & season to taste with S&P.
Cook the sausages & serve either sliced or whole. You can stir the sausage into the stew or serve it on the side to add as garnish to the stew.