I like trying out different types of vegan and vegetarian sausages. When I came across the Field Roast sausage at Whole Foods, I wanted to try it out. When the June issue of Vegetarian Times appeared in our mailbox, I noticed this recipe and thought it would be a great way to try out a new brand.
The Field Roast Grain Meat Company was founded in 1997 in Seattle, and they have been producing artisan, vegan meat. They have various products such as: cutlets, sausages, pâtés, gravy and meatloaf. The website is very informative with recipes and information about the products (so check it out!).
The meat which I had purchased for this meal was the Mexican Chipotle sausage. It is blended with smoked chipotle and chili de arbol pepper flavors. It was a great way to add some “meat” into our stew. If you’d like to add real meat, or another type of vegan meat- feel free, this will work well with different flavors.
Chipotle Sausage and Bean Stew
Adapted by: Vegetarian Times (June 2011)
2 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
1 package of chorizo/chipotle-flavored meat sausages
1 15oz can diced tomatoes
1 can pinto beans, rinsed & drained
1 tsp salt
1 tsp pepper
1 tsp chili powder
1/2 tsp red pepper flakes
1 cup of water
1/4 cup chopped cilantro
Heat olive oil in a saucepan over medium heat. Add the onion, bell pepper, garlic and chopped sausage and sauté for 5 minutes. Then stir in the tomatoes and beans. Season with salt, pepper, chili powder and red pepper flakes. Finally, add 1 cup of water, cover and bring to a boil. Reduce heat to low, and simmer for 15-20 minutes. Serve, and garnish with cilantro.