Wild Rice & Potato Stew with Field Roast

Can you tell that I’m loving my new Dutch oven?! But really, this could be made with a regular soup pot too, but it’s way more satisfying to get use out of a new kitchen toy. This is a little similar to the Creamy Wild Rice Soup, but I revved it up by adding a Field Roast sausage (which we all thought, made the soup) and some other seasonings. I also didn’t have to prepare a roux, so it was even easier. This stew is perfect for a cold and wintry night. We’ve been socked in with LOTS of snow and temps this week haven’t risen much above 12 degrees. Our rain chain is certainly feeling it . . .

INGREDIENTS:
2 Tbs Earth Balance margarine
1/2 large red onion (about a cup)
3 carrots, peeled and diced
3 cloves garlic, minced
4 C vegetable broth
1 C wild rice mix (I like Lundberg’s Wild Blend)
1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
3 small red potatoes, peeled and diced (about 1-1/2 cups)
1/2 C Tofutti sour cream
1/4 C almond milk
3 Tbs flour
3/4 tsp Herbs de Provence
Salt and pepper, to taste

DIRECTIONS:
In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes. Add the diced potatoes and cook covered for another 20-25 minutes. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup. Season with the Herbs de Provence, salt, and pepper.

Let it cook a few minutes longer until heated through, then enjoy! (Serves 6)

Wild Rice & Potato Stew with Field Roast

 

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Prep time

10 mins

Cook time

1 hour 5 mins

Total time

1 hour 15 mins

 

This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!

Author: Epicurean Vegan

Serves: 6

Ingredients

• 2 Tbs Earth Balance margarine
• ½ large red onion (about a cup)
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 4 C vegetable broth
• 1 C wild rice mix (I like Lundberg's Wild Blend)
• 1 Field Roast sausage (either Apple & Sage, or Italian Seasoning flavor), crumbled
• 3 small red potatoes, peeled and diced (about 1-1/2 cups)
• ½ C Tofutti sour cream
• ¼ C almond milk
• 3 Tbs flour
• ¾ tsp Herbs de Provence
• Salt and pepper, to taste

Directions

1. In a Dutch oven (3Q or larger) or in a large soup pot, melt the Earth Balance over medium-high heat. Add the onions and carrots and cook 4-5 minutes, or until they are softened. Stir in the garlic and Field Roast and saute over medium heat for 3 minutes.
2. Pour in the broth and rice; cover and reduce heat to a simmer. Cook for 40 minutes.
3. Add the diced potatoes and cook covered for another 20-25 minutes.
4. In a small bowl, whisk the sour cream, milk and flour until well blended; stir into the soup.
5. Season with the Herbs de Provence, salt, and pepper.
6. Let it cook a few minutes longer until heated through, then enjoy!

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