• veggie vegan recipes
  • Adding another tasty recipe to my fun new series where I make healthy vegan versions of old cookbooks – starting with the 90s-era Prevention magazine beauty that I scored at the charity shop. My version of this ITALIAN SAUSAGE STEW is vegan, hearty & delicious. We served ours with a big side salad and toasted ciabatta bread as the recipe suggests. We also had plenty of leftovers for lunches.

    The recipes in this book are already quite healthy, I am just finding vegan replacements for meat and dairy. The main substitution that I made here was using LIGHTLIFE VEGAN SAUSAGE that comes in a roll, I crumbled up and cooked half of a package for this recipe. This recipe comes together very quickly, so great for weeknight cooking.

    Let me know if you give this stew a try. We will definitely make this again when we have cooler weather and when we want to stock lots of soups & stews in the freezer for quick lunches. You could easily double the recipe if you want to freeze half.

    **********************************************************************************************

    ITALIAN SAUSAGE STEW

    Makes 4-6 Servings

    Ingredients:
    7 oz vegan sausage, crumbled
    1 teaspoon olive oil
    1/2 cup red wine or water
    1 large onion, diced
    3 cloves garlic, minced
    1 1/2 tablespoons Italian seasoning
    1/2 teaspoon crushed red pepper flakes
    1 large can (28 oz) diced tomatoes
    1 tablespoon ketchup
    2 cups red potatoes, cubed
    2 cups vegetable broth
    1/3 cup chopped fresh parsley
    salt
    black pepper

    Directions:
    1. In large soup pot, crumble & brown sausage with olive oil. Add some wine or water to deglaze as needed.
    2. Add onions & garlic, cook & stir for 5 minutes.
    3. Add basil, pepper flakes, tomatoes, ketchup, potatoes & broth.
    4. Bring to a boil, cover and simmer for 25 minutes or until potatoes are tender.
    5. Stir in parsley, add salt & pepper to taste.

    Serve with crusty bread and a fresh green salad.

    **********************************************************************************************

    You can also find me at:

    Website:
    Instagram: @jennifer_parsley_
    Facebook:
    Twitter: @JennyParsley
    Pinterest: jdaparsley

    DISCLAIMER: This video may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission at no extra cost to you. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

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  • ITALIAN SAUSAGE STEW | 90s Cookbook Recipe Remake | Healthy VEGAN Version

    Adding another tasty recipe to my fun new series where I make healthy vegan versions of old cookbooks - starting with the 90s-era Prevention magazine beauty that I scored at the charity shop. My version of this ITALIAN SAUSAGE STEW is vegan, hearty & delicious. We served ours with a big side salad and toasted ciabatta bread as the recipe suggests. We also had plenty of leftovers for lunches.

    The recipes in this book are already quite healthy, I am just finding vegan replacements for meat and dairy. The main substitution that I made here was using LIGHTLIFE VEGAN SAUSAGE that comes in a roll, I crumbled up and cooked half of a package for this recipe. This recipe comes together very quickly, so great for weeknight cooking.

    Let me know if you give this stew a try. We will definitely make this again when we have cooler weather and when we want to stock lots of soups & stews in the freezer for quick lunches. You could easily double the recipe if you want to freeze half.

    **********************************************************************************************

    ITALIAN SAUSAGE STEW

    Makes 4-6 Servings

    Ingredients:
    7 oz vegan sausage, crumbled
    1 teaspoon olive oil
    1/2 cup red wine or water
    1 large onion, diced
    3 cloves garlic, minced
    1 1/2 tablespoons Italian seasoning
    1/2 teaspoon crushed red pepper flakes
    1 large can (28 oz) diced tomatoes
    1 tablespoon ketchup
    2 cups red potatoes, cubed
    2 cups vegetable broth
    1/3 cup chopped fresh parsley
    salt
    black pepper

    Directions:
    1. In large soup pot, crumble & brown sausage with olive oil. Add some wine or water to deglaze as needed.
    2. Add onions & garlic, cook & stir for 5 minutes.
    3. Add basil, pepper flakes, tomatoes, ketchup, potatoes & broth.
    4. Bring to a boil, cover and simmer for 25 minutes or until potatoes are tender.
    5. Stir in parsley, add salt & pepper to taste.

    Serve with crusty bread and a fresh green salad.

    **********************************************************************************************

    You can also find me at:

    Website: https://www.jennifer-parsley.com
    Instagram: @jennifer_parsley_
    Facebook: https://www.facebook.com/jenniferparsleywellness/
    Twitter: @JennyParsley
    Pinterest: jdaparsley

    DISCLAIMER: This video may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission at no extra cost to you. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!