Vegan Savory Skillet Stew with Baby Potato Topping

This savory skillet stew is perfect for sharing with everyone at your table and no one will be missing meat, promise. Studded with seared mushrooms, vegan Italian sausage, sun-dried tomatoes, carrots, fresh thyme and kidney beans, and then topped with sliced baby potatoes, this delicious dish is easy to prepare ahead.

4.62 from 18 votes

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Course: Main

Cuisine: American

Keyword: Vegan Casserole, Vegan Skilllet, Vegan Stew

Prep Time: 20

Cook Time: 35

Total Time: 50

Servings: 6 servings

Calories: 463kcal

Author: Bronwyn

Ingredients

Skillet Stew

3-4 tbsp olive oil, divided
8 ounces crimini mushrooms, quartered
4 vegan Italian sausages, cut into 1/4" slices (368g pkg)
1 large yellow onion, diced
4 medium carrots, diced
2 stalks celery, cut into 1/4" slices
3 cloves garlic, minced
1 cup apple cider (can substitute red or white wine)
2 tbsp tomato paste
¼ cup oil-packed sun-dried tomatoes, chopped
2 tsp vegan Worcestershire sauce
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp fresh thyme leaves
¼ tsp chili flakes, optional
1 tsp smoked paprika, optional
15 ounces canned kidney beans, drained and rinsed
28 ounces canned diced tomatoes (do not drain)
¼ cup all-purpose flour
1 cup cold water
salt & pepper, to taste

Potato Topping

1.3 lbs baby potatoes, cut in 1/4" slices
2 tbsp olive oil
course salt

Instructions

Preheat the oven to 400°F.
Heat 1 tbsp of oil in a 10" cast iron skillet over medium-high heat. Once hot, add the mushrooms. Do not salt! Stir occasionally only to prevent burning and for even searing. Once seared on most sides, remove the mushrooms from the skillet and set aside.
In the same skillet, heat 2 tbsp of oil. Lightly sear the sausage slices on both sides. This should take 1-2 minutes per side. Remove the sausage from the skillet.
If needed, add 1 tbsp olive oil to the skillet. Reduce the heat to medium. Sauté the onion until translucent. Add the celery, carrots and garlic to the skillet. Deglaze with the cider, scraping the bottom of the skillet to get all of the flavors into the liquid. Bring to a simmer and reduce the liquid by half.
Whisk in the tomato paste, vegan Worcestershire, soy sauce, brown sugar, thyme (and chili flakes and smoked paprika if using). Add the kidney beans, canned tomatoes and sun-dried tomatoes. Bring things back to a simmer, then add the mushrooms and sausage back in. Simmer for about 5 minutes, or until the volume reduces so you have at least 1/2" of space above the stew for the potatoes.
Whisk the water with the flour until a smooth paste is formed. With the stew simmering, slowly drizzle the paste into the center of the stew and whisk constantly so no lumps form. Stirring constantly, cook until the gravy has thickened. Taste, and add salt and pepper if desired. Turn the heat off.
Toss the baby potato slices with the olive oil. Layer them over the stew, allowing them to overlap each other by about 1/4". Sprinkle with coarse salt. Bake for 25-30 minutes or until the potatoes are cooked through.

Nutrition Info:

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