Hearty Fall Stew
As soon as the Equinox rolls around for the Fall, this recipe is on my weekly list. It is full of flavor, hearty vegetables, and can be served as a dinner with leftovers, or accompany a casual group of friends.
The ingredient list is long but honestly once you get the vegetables roasting in the oven, you have plenty of time to enjoy a glass of wine!
Ingredients:
2-3 garlic cloves
1 TBS olive oil
1 yellow onion chopped
The following ingredients as you choose:
Brussel Sprouts (quartered)
Cauliflower (1 head chopped)
Potato (2-3 chopped) ** Easy to use frozen cut potatoes here to save time
Carrots (chopped)
Butternut Squash (diced)
Dark Kale (cut)
Any other Fall Vegetable you like to roast
16 oz Vegetable Broth
12 oz Marinara Sauce
4 links Tofurky Italian Sausage (chopped)
2 Cups Water
Oven to 420F
Prep Roasting Vegetables on baking sheets and drizzle with olive oil and sea salt
Chop Onion and Garlic
Transfer Roasting Veggies to oven for 20 min.
In a large pot, heat olive oil and add garlic and onion until cooked
If using dice the Italian Sausage and add to pot
Add frozen potatoes
Begin adding broth to cool down until a boil begins, keep adding and stirring until Vegetable are ready from oven
Add the Roasting veggies when ready, remaining broth, marinara sauce, and water to cover
Cover and let simmer for as long as it takes you to enjoy a hot bath or nice glass of wine.
Serve when you are hungry and pair with a baguette for dipping
Or, just bring a bottle of red over to my house and I'll make it for you! Happy Fall
