red n’ green holiday sausage stew


This German-inspired recipe for a holiday sausage stew is not only colorful, it’s all vegan: a hearty, chunky winter meal that contains many of the ingredients in Bratwurst minus the meat. All the vegetables Sweet Bean used are organic: taken from my stash of CSA root veggies.

 red n’ green holiday sausage stew

2 Tofurky sausages, finely chopped

1 large white onion, finely sliced

3 red potatoes, left unpeeled, cut into 2-inch chunks

4 small or 2 large beets, cut into 2-inch chunks

1 medium green cabbage, finely sliced

 ½ cup Earth Balance or vegetable oil

1 Tbsp whole coriander seeds or 1 tsp ground coriander

1 Tbsp chopped garlic or 1 tsp garlic powder

1 Tbsp chopped ginger or 1 tsp ginger powder

1 Tbsp whole mustard seeds or ¼ cup wet mustard

 ½ tsp salt

½ tsp pepper

 4 cups water

cooking spray

Combine spices in a wooden mortar and pestle and crush/stir until well mixed. Place in bowl with melted Earth Balance and stir well. Set aside.


Place three medium sauce pans on the stove on medium-high heat coated with cooking spray.

 Place beets in one saucepan. Add 1/3 spice/Earth Balance mixture, stir and coat beets. Add one cup water. Bring water to a boil, then lower to low heat, cover, and cook for 30 minutes, stirring frequently.


 Place cabbage and 1/3 of onion in second saucepan. Add 1/3 spice mixture, stir, coating cabbage. Lower heat to low, cover, and cook for 10 minutes, stirring frequently.


 In third sauce pan, place 2/3 of onion, sausage, potato and rest of spice/oil mix. Stir and coat. Add 3 cups water. Bring water to boil, then lower heat to low, cover and let cook for 15-20 minutes.


 To create the “red & green” color scheme thematic of the holidays, place each serving in a large salad/soup bowl with sausage stew on the bottom, a layer of cooked beets on top, then a serving of sautéed cabbage on top of the beets. Serve with large soup spoon. Savor every bite.