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.
Posted in Beans, soup
Tagged 1997, artisan meat, bean stew, chili de arbol pepper, chili powder, chipotle, chipotle sausage, cilantro, cutlets, Field Roast, Field Roast Grain Meat Company, garlic, gravy, green bell pepper, meat, meatloaf, Mexican Chipotle, olive oil, onion, pate, pinto beans, recipes, sausages, Seattle, stew, tomatoes, vegan, vegan sausage, vegetarian, vegetarian sausage, Vegetarian Times, Whole Foods
We don’t make too much meat at home, mostly when we go out to eat. Although we only make meat at home once a week, it doesn’t mean that certain foods are off limits. Therefore, when I was flipping through a vegan book which we own, I thought the lentil sloppy joe’s were a great idea! Plus it was really easy to make- which is definitely an addition to weeknight meals.
Lentil Sloppy Joe’s
Adapted from: Veganomicon
1 cup uncooked lentils
4 cups of water
1 tbsp olive oil
1 yellow onion, diced
1 green bell pepper, diced
5 garlic cloves, minced
3 tbsp Mexican-style chili powder
2 tbsp Ground Cayenne Red Pepper
1 tbsp dried oregano
1 tsp salt
6 oz Chili Sauce
6 burger buns
Heat water in a small saucepan, once it comes to a boil, add the lentils. Lower the heat and simmer the lentils for about 20-30 minutes, until they are soft. Drain, and set aside (you can make them the day before).
Preheat a saucepan over medium heat. Saute the onion, green pepper and garlic in the oil until onions are softened. Stir in: cooked lentils, chili powder, cayenne, oregano and salt. Then add the Chili Sauce, and heat through. Turn off the heat, and let the ingredients sit for about 10 minutes. Place on top of the buns and enjoy!
Posted in buns, burgers, chili powder, green pepper, lentils, onion, oregano, vegan
Tagged buns, cayenne, chili powder, chili sauce, garlic, go out to eat, green bell pepper, lentils, less meat, oregano, sloppy joe's, vegan, veganomicon, weeknight meals, yellow onion