Soyrizo and Black Bean Stew-Vegan

Black bean stew with Soyrizo
Black bean stew with Soyrizo

Wondering what to do with the other half of the package of soyrizo? This is one delicious option. A savory, satisfying stew that comes together in minutes. It can be made in the slow cooker or on the stove, with canned beans or homemade. Serve with some salad or a nice cabbage slaw and you have yourself a quick, easy, delicious meal. This recipe is from “The Vegan Slow Cooker”, a super fun cookbook with lots of pictures- My husband loves it. In fact, he was the first in our family one to make this stew; it is now a regular feature for busy weeks.

If you missed the previous week and are wondering, what the heck do I do with half a package of leftover soyrizo? Check out these baked potatoes with soyrizo and kale, and look for another recipe next week for a quick pasta dish using the leftover soyrizo. Just freeze the half package until then, it will be fine.

 Ingredients

  • 1 TBL olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/2 green or red bell pepper, diced
  • 1/2 package (6oz) soyrizo
  • 2 15 oz cans, or 3 cups cooked black beans
  • 2 cups water
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt and pepper to taste

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Saute the onions over medium heat until translucent, 3-5 minutes.
  3. Add the garlic and bell pepper and cook about 3 more minutes until starting to soften.
  4. Combine cooked vegetables, and the rest of the ingredients in a slow cooker, or in a large pot on the stove.
  5. For the slow cooker cook on low for 6-8 hours.
  6. On the stove cook 20-40 minutes over low heat, stirring regularly. You may need to add more water if the stew begins to look dry.
  7. Top with whatever looks good to you. I like some fresh cilantro, bell peppers, and sometimes cucumber. It adds a nice crunch and some freshness to the dish.

Vegan Soyrizo Baked Potatoes – an easy, comforting meal.

 Ingredients

  • 4 large baking potatoes
  • 2 TBL olive oil
  • 1 medium yellow onion, sliced
  • 2 cups chopped kale
  • 3 cloves garlic, minced
  • 1/2 package soyrizo
  • 1/2 cup vegetable broth, beer, or water
  • 2 TBL vegan cream cheese
  • 2 TBL nutritional yeast

Instructions

  1. Preheat oven to 400
  2. Poke a few holes in the potatoes with a fork, place in the oven right on the rack, and bake until they are soft on the inside 45-60 min. I test them by squeezing them (with a potholder) and when you can feel the inside give they are ready.
  3. Meanwhile (when you have about 15 minutes until the potatoes are done), heat a large skillet over medium heat.
  4. Saute onions until just softened, about 3 minutes.
  5. Add kale and continue to cook for 2 more minutes.
  6. Add Garlic and cook briefly, about 30 seconds, then add soyrizo, vegetable broth, cream cheese, and nutritional yeast.
  7. Stir frequently and cook until heated through, about 3 more minutes.
  8. When potatoes are done, split them lengthwise and top with soyrizo mixture.