Today was perfect for a stew: I had random ingredients (almost about to expire) lying around. So instead of throwing these items out, I decided to make what I make best: a stew.
Listen guys, a stew is pretty easy to make. You just need to make sure your base tastes delicious, and everything else will be alright. For the base, I used about 1 cup of marinara sauce I had lying around. It worked out just fine. By the way, if you’re curious, I typically use a tomato-based sauces for all of my soups and stews.
All you need is a bunch of vegetables! This recipe is good for 2-3 people. (Or in my case, JUST FOR ME!!!)
Things I Used:
- Carrots, chopped
- 1/2 bell pepper, chopped
- 1/4 onion, chopped
- 1/2 idaho potato, chopped in cubes
- 6 cloves of garlic, minced
- 1 link Field Roast’s Vegan Chipotle sausage
- 1 cup cooked/Instant rice
- A bunch of garlic powder
- 1 1/2 packet of sazon
- marinara sauce
- parsley flakes
How I Pretty Much Made It:
- In a pan over medium heat, pour 2 tablespoons of oil.
- Add the garlic, onion, and bell pepper and let is cook for about 2 minutes.
- Add the potatoes, carrots, sausage, and marinara sauce. Cook for 4 minutes.
- Add enough water to cover vegetables (more or less, whatever you want).
- Bring the stew to boil then lower to a simmer.
- Add the sazon, parsley flakes, sirarcha, and garlic powder. Mix.
- Allow your stew to cook for about 30 minutes or until all vegetables are tender.
- Add the rice and cook for another 4 minutes.
- Taste to see if it’s all good. Serve.