My friend Randall and I eat this whenever he comes over, and finally he asked me how to make it. Since I was typing out the recipe, I thought I’d post it here.
- 1 package of Tofurky Italian Sausage
- 2 Russet potatoes
- 4 large carrots
- 1 16 oz. bag of dry pearl onions (or frozen, if necessary)
- 1 16 oz. bag of green split peas
- 1 32 oz. box of vegetable stock1
- 1 tablespoon of curry powder
- 1/2 tablespoon of cayenne pepper
1Preferably Medford Farms brand, because every other brand has outrageous sodium, even the ones mislabeled “low sodium”.
In large pressure cooker, add pearl onions, split peas, stock, and the same amount of water as there is stock. Stir, let sit for a while so that onions warn up a little and peas start to soften slightly so they don’t stick together.
Chop up carrots, potatoes, and sausage, and drop them in. Add curry powder and cayenne pepper and stir.
Close pressure cooker, place on medium-high heat. Allow pressure to reach level one, then cook at that level for exactly thirteen minutes.
Depressurize, stir (peas should turn to mush but not have burned on the bottom), let sit for twenty minutes, stir again.
Makes about six bowls of stew.
3 Replies to “Steve’s Pressure Cooked Vegan Stew”
Where do you get this sausage?
Hi Shilpa, you can find it at lots of places, including Trader Joe’s, MOM’s, and Harris Teeter.
More like makes 20 bowls of stew!!! Can u post your recipe for vegan chockie chip cookies?
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