Vegan Hunters’ Stew

Food Main Courses Vegetarian


4 Servings
1 tsp olive oil
1/4 cup diced onion
15 baby bella mushrooms, quartered
8oz light life gimme lean ground sausage
2 cloves of garlic, minced
2 medium red skinned potatoes, cubed
2 medium carrots, sliced into rounds
1/2 cup yellow split peas
32oz veggie broth
ground pepper
parsley for garnishing
1 square ciabatta roll - about 1 1/2 cups cubed
1tsp butter
1tsp olive oil
1tsp nutritional yeast
1tsp all purpose seasoning
pinch salt
  1. In a medium soup pot heat olive oil over medium heat - saute onion until translucent
  2. add baby bellas and a pinch of salt - cook until mushrooms begin to turn golden brown
  3. sausage and garlic are added next, cooking until the sausage begins to turn golden brown
  4. potatoes, split peas & carrots are added to the pot along with the veggie broth - season with salt & pepper . bring to a boil
  5. reduce heat to low, place the cover askew (to allow steam to escape) onto the pot & simmer for 30 minutes
  6. meanwhile, cube the bread for the croutons
  7. in a medium saute pan, over medium heat add butter, oil & bread - sprinkle with nutritional yeast, seasoning and salt- tossing to evenly coat all sides of the bread cubes
  8. cook over medium heat tossing frequently until all sides are golden - about 10 minutes. remove from heat (i think this would equally work well baked in a 350* oven if you do not want to make on the stove top)
  9. allow the soup to sit for approximately 10 minutes prior to serving
  10. ladle finished soup in bowls, garnish with ciabatta croutons & fresh parsley