INGREDIENTS
4
Italian sausages, cut into 1/4" slices ((368g pkg)), vegan
1/4
cut into slices 2 stalks celery
1 1/3
lbs Baby potatoes
4
Carrots, medium
1/4 tsp
Chili flakes
8 oz
Crimini mushrooms
3 cloves
Garlic
15 oz
Kidney beans, canned
1/4 cup
Sun-dried tomatoes, oil-packed
1 tbsp
Thyme, fresh leaves
28 oz
Tomatoes, canned
1
Yellow onion, large
2 tbsp
Tomato paste
1 tbsp
Soy sauce
2 tsp
Vegan worcestershire sauce
1/4 cup
All-purpose flour
1 tbsp
Brown sugar
1
Course salt
1 tsp
Paprika, smoked
1
Salt & pepper
5 tbsp
Olive oil
1 cup
Apple cider
1 cup
Water