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!

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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