Wild Rice & Potato Stew with Field Roast
 
Prep time
Cook time
Total time
 
This stew is perfect for a cold and wintry night, but I make it often throughout the year; it's just that good!
Author:
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/02/06/wild-rice-potato-stew-with-field-roast/