This Leek Mushroom Potato Stew is rich in savory flavor with accents of spicy chipotle. Curly pasta and Field Roast sausage slices mingle with the portobella and shiitake mushrooms, purple and red potatoes and plenty of sweet leeks. Fresg California garlic adds to the bold and cozy flavor of this wonderful vegan stew..
Leek Mushroom Potato Stew
vegan, makes about 12 cups
6 cups vegetable broth
1 cup water
2 Tbsp safflower oil (or EVOO)
1 cup curly pasta
1 1/2 cups diced potatoes, purple/red/white minis
1 large portobella mushroom, diced
1 cup shiitake mushrooms, diced
1/2 cup onion, diced
1/2 -1 cup nutritional yeast (thickens and gives a golden color, savory flavor – I like a lot!)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
4 fresh California garlic cloves, thinly sliced
a few dashes cayenne
1 Field Roast Spicy Chipotle vegan sausage, sliced
1 1/4 cups frozen (or fresh) leeks
1 Tbsp Italian Dried Herb blend
1 bay leaf
1. Add the oil to a large soup pot. Turn heat to medium. When oil is hot, add in the onions and mushrooms. Saute for about 3 minutes.
2. Add in the remaining ingredients. Bring to a boil. Once boiling, stir for about 3 minutes, then reduce heat to low (but not all the way low) and allow soup to simmer uncovered for another 5 minutes.
3. Cover soup with lid – a small vent is a good idea. Reduce heat to lowest setting and allow to simmer for at least 45 minutes. This will allow the flavors to mature. If you want a thinner stew, add in more water or veggie broth halfway through simmer process. Add more nutritional yeast to thicken stew and create an extra savory/cheezy flavor.
4. Right before serving, turn heat to high and bring soup to a slow boil. (Remove bay leaf) Serve soup and store leftovers in fridge.