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
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/02/06/wild-rice-potato-stew-with-field-roast/