Vegan Savory Skillet Stew with Baby Potato Topping
This savory skillet stew is perfect for sharing with everyone at your table and no one will be missing meat, promise. Studded with seared mushrooms, vegan Italian sausage, sun-dried tomatoes, carrots, fresh thyme and kidney beans, and then topped with sliced baby potatoes, this delicious dish is easy to prepare ahead.
4vegan Italian sausages, cut into 1/4" slices(368g pkg)
1largeyellow onion, diced
2stalkscelery, cut into 1/4" slices
1cupapple cider(can substitute red or white wine)
2tbsp tomato paste
1/4cupoil-packed sun-dried tomatoes, chopped
2tspvegan Worcestershire sauce
1tbsp soy sauce
1tbsp brown sugar
1tbspfresh thyme leaves
1/4tspchili flakes, optional
1tsp smoked paprika, optional
15ouncescanned kidney beans, drained and rinsed
28 ouncescanned diced tomatoes (do not drain)
salt & pepper, to taste
1.3lbsbaby potatoes, cut in 1/4" slices
Preheat the oven to 400°F.
Heat 1 tbsp of oil in a 10" cast iron skillet over medium-high heat. Once hot, add the mushrooms. Do not salt! Stir occasionally only to prevent burning and for even searing. Once seared on most sides, remove the mushrooms from the skillet and set aside.
In the same skillet, heat 2 tbsp of oil. Lightly sear the sausage slices on both sides. This should take 1-2 minutes per side. Remove the sausage from the skillet.
If needed, add 1 tbsp olive oil to the skillet. Reduce the heat to medium. Sauté the onion until translucent. Add the celery, carrots and garlic to the skillet. Deglaze with the cider, scraping the bottom of the skillet to get all of the flavors into the liquid. Bring to a simmer and reduce the liquid by half.
Whisk in the tomato paste, vegan Worcestershire, soy sauce, brown sugar, thyme (and chili flakes and smoked paprika if using). Add the kidney beans, canned tomatoes and sun-dried tomatoes. Bring things back to a simmer, then add the mushrooms and sausage back in. Simmer for about 5 minutes, or until the volume reduces so you have at least 1/2" of space above the stew for the potatoes.
Whisk the water with the flour until a smooth paste is formed. With the stew simmering, slowly drizzle the paste into the center of the stew and whisk constantly so no lumps form. Stirring constantly, cook until the gravy has thickened. Taste, and add salt and pepper if desired. Turn the heat off.
Toss the baby potato slices with the olive oil. Layer them over the stew, allowing them to overlap each other by about 1/4". Sprinkle with coarse salt. Bake for 25-30 minutes or until the potatoes are cooked through.