header

Kielbasa Potato Stew

Simmer in your slow-cooker while you’re away, and walk back in the door to a warm, hearty bowl of stew at the end of the day. Serve with crusty, whole grain bread.

Makes 6 servings

what you’ll need:

4 medium yellow or white boiling potatoes, cut into ½” cubes
4 medium carrots, peeled and cut into ¼” thick rounds
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon fresh minced rosemary (or 1 teaspoon dry)
1 teaspoon sea salt
4 cups vegetable or No Chicken Broth
¼ cup conventional or gluten-free all-purpose flour
1 package Tofurky® Kielbasa Sausage, cut into ¼” thick slices

how to make:

1. In a 6-quart slow cooker, add potatoes, carrots, onion, garlic, rosemary, and salt. Pour broth and 2 cups of water over top. Cook on high until vegetables are tender, about 5-6 hours.
2.
Thirty minutes prior serving, remove one cup of the stewing liquid and whisk it with the flour, removing any clumps. Pour flour mixture back into the slow cooker, add Kielbasa slices, and stir to thoroughly combine. Continue to cook until stew warms and thickens, about 30 minutes. If desired, serve with fresh chopped parsley or vegan cheese shreds.

For more like this, check us out on Pinterest!

Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

Leave a Reply

Your email address will not be published. Required fields are marked *