A Delicious & Easy Vegetarian Option: Field Roast Sausage

 

Now is the time to put your resolutions into play. Not only can healthy food help us lose weight or keep it off; but it can also raise our resistance to all kinds of diseases. Since the winter season is famous for those, it’s a great time to start planning a healthier menu.

Where do you start? Well, eating a mainly plant-based diet is the first change to make. Many people worry that we can’t get the amount of protein we need from a plant-based diet; but I’m happy to tell you that’s not the case. Foods such as nuts, beans, whole grains, and even some vegetables have significant helpings of protein.

One of my favorite non-meat products to add to my main course meals is called Field Roast. Field Roast makes sausage and deli slices out of wheat protein, and they are really delicious. If you have no sensitivities to wheat, then this is a nutritious and satisfying option to add to your new healthy menu. Field Roast can be found in healthy grocery stores, such as Whole Foods.

The following recipe comes from the cookbook Pink Kitchen SOUPS. In this easy crockpot soup, we will be using Field Roast chipotle sausage. (If you can’t eat wheat, you can substitute red kidney beans for the sausage, then add your favorite spicy seasoning).

As the soup simmers, the chipotle infiltrates the entire pot. It is definitely spicy, so if you’re cooking for people who don’t like spicy food, then you may want to consider one of Field Roast’s milder flavors, then just add spicy seasoning to your personal taste.

You’ll notice something unusual about this recipe…it contains a cup of coffee. Coffee adds to the dark, smoky flavor. But if you like, you can substitute a cup of broth for the coffee.

And what would gumbo be without okra? For a vegetable, okra is a good source of protein – 5 grams per serving! It also contains a decent amount of iron. If you’ve avoided trying okra because you’ve heard it was ‘slimy’, don’t worry – cooking okra with acidic ingredients, such as tomato sauce, solves that problem.

I promise you, there is nothing boring about eating your veggies when they’re mingling in this Cajun-style soup. Bon Appetit! 

Crockpot Vegetarian Gumbo with Field Roast Chipotle Sausage

1 package Field Roast Grain Sausage, sliced into bite-size pieces (or substitute one can of red kidney beans, drained and rinsed)

1 onion, chopped

1 red bell pepper, diced

4 minced garlic cloves

1 large can of diced tomatoes

1 cup coffee (that’s not a misprint!)

2 cups vegetable broth

1 bag of frozen okra

1 cup frozen corn

1 tsp. natural liquid smoke flavor 
(most supermarkets sell this in the condiment section)

½ tsp. Creole or Cajun seasoning  
(most supermarkets sell this in the spice section)

Ground red pepper to taste (Remember….the sausage has chipotle in it. GO EASY on adding extra spices the first time you make this.)

Directions:

Put everything into crockpot on low for 3-4 hours.

Done!

Lisa Grey

 

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