sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup

Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 

• use a sharp knife to cut the neck from the bulb, 
• peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
• worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Chop sausage while onion cooks.
• Chop potato while sausage cooks.
• Chop squash while broth comes to boil.
• Chop kale after squash is chopped.
• Make sauce while stew cooks.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based

teriyaki tempeh hoagie

   

Overview

Time: 35 minutes
Dishes: cake pan, baking sheet, oven

Hello, hello Dear Readers!

This a unique and delicious sandwich. It is made with tempeh, pepper, onion and a quick, homemade teriyaki marinade.

Unlike other times when I am all over telling you that the cheese is optional, in this case, I highly recommend including it - it adds some needed moisture to the sandwich. Although some of the marinade is added at the end, as well, the cheese helps tie it all together. I used Daiya Swiss, which has a strong flavor profile. Try not to use some mild-flavored version.

The marinade is homemade teriyaki that you mix and use as is, and it is made of a handful of ingredients, with nothing too obscure.  I would say the oddest ingredient is the mirin. For that, I recommend getting it from the booze aisle, not the grocery aisle, where you pay a ton for a small bottle. If you get it from the alcohol section, you can pick up a proper sized bottle for around $7 US. This can either be mirin or sweet rice wine. Even sake would work.

I made the hoagies using the Refrigerator Dough recipe, which I totally love, because I can prepare it and stash it in the fridge until I need it (up to 5 days). Fresh rolls are terrific!

This recipe makes 2 (6-inch) subs, which I split among 4 people and served each with a garden salad.

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Make the marinade.
• Add the vegetables and tempeh as you slice them.
• Marinate while the oven preheats. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Teriyaki Tempeh Hoagies

www.ZsusVeganPantry.com

Makes 2 (6-inch) subs  

easy

1. Tempeh and Vegetables: Add the tamari, wine, sugar, oil, garlic and ginger to a shallow baking pan (cake pan is perfect). Add the slices of tempeh and set aside while you preheat the oven to 400F, 5 to 15 minutes. Can be covered and marinated overnight. Transfer to a baking sheet, reserving the marinade.     

6 tablespoons tamari

3 tablespoons sweet rice wine, mirin or sherry

4 teaspoons brown sugar

2 teaspoon2 toasted sesame seed oil

1 teaspoon garlic granules or powder

1 teaspoon ground ginger

1 (8-ounce) package tempeh, sliced 1/2-inch thick

1 bell pepper, sliced

1/2 small onion, sliced

2. Bake and Hoagie: Bake the Tempeh and Vegetables until the tempeh is browned, 20 minutes, basting every 5 minutes. Reserve some marinade for adding to the hoagies. Split the rolls. Add the cheese. Add the rolls to the same oven during the last 5 minutes of baking time, and bake until the cheese melts and the hoagie is toasted. 

2 (6-inch) hoagie rolls

4 slices of white nondairy cheese 

3. Serve: Divide the Tempeh and Vegetables among the toasted Hoagies. Add the reserved marinade. Serve. 

© 2021 Copyright Zsu Dever. All rights reserved.

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