Name: Black-Eyed Pea and Bratwurst Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 28 ounces vegan Bratwurst sausage links (cut into 1-inch pieces); 1/2 cup yellow onion (diced); 4 cups vegan chicken-style broth; 2 15-ounce cans black-eyed peas, drained and rinsed; 1 1/2 cups potatoes (cut into 1/2-inch cubes); 1 1/2 cups fresh green beans (trimmed and cut into 2-inch pieces); 1 tablespoon Buffalo-style wing sauce; 1 tablespoon tomato-based ketchup; 1 1/2 tablespoons vegan Worcestershire sauce; 1 teaspoon garlic (minced); 1/4 teaspoon dried thyme; 1/4 cup all-purpose flour; 2 tablespoons water

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Black-Eyed Pea and Bratwurst Stew ~

Hearty and savory, this stew is easy to make and packed with autumn flavors of vegan bratwurst, black-eyed peas, and fresh vegetables.

The secret ingredient – Buffalo-style wing sauce – adds a spicy and satisfying kick your guests will love! Serve with big chunks of crusty bread for sopping up every last drop.

Vegan Black-Eyed Pea and Bratwurst Stew ~ Easy to make with plant-based ingredients and perfect for Oktoberfest, game days, and all your fall celebrations!

Bratwurst stew is perfect for Oktoberfest, game days, and all your fall celebrations!

Table of Contents

Vegan Sausage Stew Recipe

I like this recipe because it’s deliciously rich and satisfying, and this stew fills my kitchen with the most amazing aroma! You may even want to make a double batch and freeze some for later. This recipe yields 4 large bowlfuls.

Ingredients for Vegan Black-Eyed Pea and Bratwurst Stew

You will need:

28 ounces vegan Bratwurst sausage links, cut into 1-inch pieces
1/2 cup yellow onion, diced
4 cups vegan chicken-style broth
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 1/2 cups potatoes, cut into 1/2-inch cubes
1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces
1 tablespoon Buffalo-style wing sauce
1 tablespoon tomato-based ketchup
1 1/2 tablespoons vegan Worcestershire sauce
1 teaspoon garlic, minced
1/4 teaspoon dried thyme
1/4 cup all-purpose flour
2 tablespoons water

Ingredient Notes

Vegan Bratwurst Sausage: I use Beyond Sausage bratwurst links for this recipe.
Vegan Chicken-Style Broth: Better Than Bouillon’s No-Chicken Base is a good one and my current favorite.
Black-Eyed Peas: For convenience, I like canned beans in this recipe. If you prefer to use dried beans, you’ll need to plan ahead and cook 1 cup of dried beans to yield the approximate amount of two cans.
Potatoes: Any variety of potatoes will work for this recipe. I used Russet potatoes.
Fresh Green Beans: Fresh is best; frozen won’t give the same “bite.”
Buffalo Sauce: This is where you can dial the heat up or down by choosing mild or hot sauce.
Vegan Worcestershire Sauce: Look for this on the vegan specialty aisle. Wizard’s has been my go-to brand for years.
Dried Thyme: If you’ve got fresh thyme on hand, 3/4 teaspoon, finely chopped, can be swapped for the dried variety.

How to Make Vegan Black-Eyed Pea and Bratwurst Stew

STEP ONE: Into a large soup pot over medium-high heat, add the sausage and onion. Cook for 5 minutes, turning frequently until sausages are browned.

STEP TWO: Stir in the chicken-style broth, black-eyed peas, potatoes, green beans, Buffalo sauce, ketchup, Worcestershire sauce, garlic, and thyme.

STEP THREE: Bring to a boil then reduce heat to low. Simmer for 20 minutes, until potatoes are fork tender.

STEP FOUR: Whisk together the all-purpose flour and water, making a slurry. Stir into the stew and continue simmering for an additional 10 minutes to thicken slightly. Ladle into soup bowls and serve hot.

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