Kielbasa Potato Stew |
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4 | medium | yellow potatoes, boiled and cubed into ½” pieces | ||
4 | medium | carrots, peeled and cut into ¼” thick rounds | ||
1 | medium | yellow onion, diced | ||
6 | cloves | garlic, minced | ||
1 | tablespoon | fresh rosemary, minced | ||
1 | teaspoon | sea salt | ||
4 | cups | vegetable broth | ||
2 | cups | water | ||
¼ | cup | conventional all-purpose flour | ||
1 | packet | Kielbasa Sausage cut into ¼” slices | ||
fresh parsley, chopped | ||||
vegan cheese, shredded |
In a 6-quart slow cooker over high heat, cook yellow potatoes, carrots, yellow onion, garlic, fresh rosemary, sea salt, vegetable broth, and water until vegetables are tender (5-6 hours).
30 mins prior to serving,
whisk conventional all-purpose flour with 1 cup of stew liquid until clumps are removed. Pour into stew.
Add to combine Kielbasa Sausage. Cook until stew warms and thickens (30 mins).
Serve with fresh parsley and vegan cheese.