After being away on holiday for over 2 weeks in Switzerland, I feel like I normally do after a long vacation. A bit depleted, a bit jet lagged & ready to be embrace a healthier routine. I did my best over Christmas not to over do it too much...but it`s inevitable (especially without access to a gym when I'm staying with my brother) that I'm not going to feel at the top of my game by the time I am home. It's all worth it though. It was great to connect with my family over a lot of great food and ohhhhh...the cocktails...there were ugh...lets say a few.
I wasn't sure how the vegan thing was going to play out, but most restaurants had something I could order, and a few times my expectations were exceeded (doesn't happen often). Richard and his girlfriend Phoebe went out of their way more than once with meals so that I could enjoy too. I didn't expect it, but it was really nice. Sometimes vegan food sucks, but what I'm constantly being reminded of (and I think in turn other people learn by trying something I'm having like my niece did during the visit), is that oh, that's vegan? and it's delicious? Yeah...that's what I'm saying! Anyway the whole point of this pre recipe rant is that I need to nourish my body ASAP. OK so it IS January, and it's a storm day on PEI, so while yes I want healthy, I also want my meal to be warm & comforting. This recipe definitely does the trick.
I created this meal using beyond meat sausages. I think most people have probably heard of this product by now. In Fredericton NB, I found them at Victory Meat Market. In PEI I haven't noticed any in stores, but I was able to buy them through Sysco because I work at a restaurant. (Not ideal because they come in a giant case) I also saw them in Switzerland at the local grocery store. If you can track some down it's worth it.
Beyond meat sausages are one of the most convincing meat alternative products I've tried. They really are spiced like a real meat sausage, and the texture is on point too. I really can't wait to see what the next 10 years bring in terms of vegan product development. I know one thing, it's going to get better and better.
This stew is :
When I make soup even if I'm consulting a recipe, I never follow it to a T. One must taste, adjust, balance. Next time I'll probably add even more garlic to this stew because I'm a huge fan of garlic. Maybe I'll add a touch more smoked paprika and use dried herbs if I don't have fresh. Maybe your fresh herbs aren't so fresh and therefore less potent meaning you need to add a bit more. A recipe can never replace your taste buds, and we all taste differently. Roll with it.
Serves: Approximately 6 people
Hey! I'm Trisha