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Veggie Sausage Stew
Vegan sausage, eggplant, bell pepper and zucchini cooked slowly into a delicious, flavorful sauce. Perfect over pasta, rice, couscous or veggie sides such as cauliflower couscous or zucchini noodles!
Prep Time: 00:30
Cook Time: 01:00
1 package (12.95oz) field roast italian sausage
1 tbsp olive oil, divided in half
1 cup water
1 large eggplant
8 oz package mushrooms, sliced
1 red bell pepper
1/2 tsp salt (for eggplant)
1Slice eggplant into 1/2 inch thick slices. Lay on baking sheet and season eggplant slices with 1/2 tsp. Let sit about 15-20 minutes as you prep remaining ingredients.
2Chop zucchini and bell pepper into small pieces. Wipe all salt off eggplant and chop into smaller chunks.
3Remove sausage from casing and chop into small pieces. On medium high heat, heat up 1/2 tbsp olive oil. Brown sausage for 5-10 minutes, until golden brown. Add mushrooms and remaining olive oil.
4Mix in remaining veggies, add water, cover and lower heat to low. Stir every few minutes and allow stew to simmer about 30-45 minutes until all veggies have broken down into sauce. Season with salt& pepper to taste.
If substituting Field Roast sausage with non-vegetarian sausage, may need to add additional seasonings to taste.
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