Nancy Cortez
This recipe is from Nancy Cortez of Dallas Texas. She posted this fabulous photo and recipe on our Kosher Keto and Low Carb Living – with Galilee Green FB page.
Nancy is co-founder of the group and is always sharing great recipes.
We recently came up with a similar recipe when we were using up veggies in the fridge. Ours included bok choy, rainbow chard and bean sprouts.
Try your own experiment and share the results with us!
Ingredients
- 1 pkg of bratwurst style vegan sausage (Beyond Sausage)
- 3/4 cup navy beans (I boiled them for about 1.5 hrs in 4 cups of water)
- 1 pkg of multicolor cherry tomatoes, cut in half
- 3 carrots, sliced
- 1 celery stalk, cut in small slices
- 1 tsp dry oregano
- 1/2 tsp red crushed pepper
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/2 tsp of beef flavored Osem soup mix
- 2 bay leaves
- 1/2 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 sprigs each of fresh Italian parsley, cilantro, and mint
- 2 cups of roughly chopped baby spinach
- 2 tbsp GGOO
Directions:
- When the navy beans had softened, I ripped the sausage in chunks.
- Sauté the onion and garlic in GGOO for about 2 minutes.
- Add the sausage chunks and cook on medium low heat for about 5 minutes.
- Add carrot and celery slices and cook for an additional 5 minutes.
- When the beans are fully cooked, add sausage and carrots to the pot.
- Add the rest of the seasoning, cilantro, Italian parsley, mint, spinach, and let it boil for about 10 minutes.
- Add more water if needed.
I also added vegan Parmesan cheese, but you can use dairy cheese if you like.
I served it with sliced avocado and freshly chopped parsley for garnish along with steamed rice.
My FB friends asked me about my olive oil. So I told them, “I have a subscription with Galilee Green and get automatic shipments every six months, but you can make individual purchases if you wanna try it first. I love it.”
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