Vegan Sausage Stew

Ingredients:
1/3 package of Gimme Lean ground veggie sausage*
olive oil
2-3 cloves of garlic, finely chopped
1/2 a red onion, diced
1 medium potato or several small "new" potatoes, diced
1 medium parsnip, chopped
1 medium carrot, chopped
water
1 Knorr vegetarian vegetable bullion cube or your preferred bullion (optional)
red wine (1/2 - 1 cup)
potato flakes (to thicken)
2 tsp parsley
1 heaping tsp sumac
1/2 tsp each thyme and oregano
salt to taste

*or use your preferred meat substitute. or, hell, use real meat if you're into that and you're dying to let a vegetarian tell you how to cook stew. 

Start off your chopped garlic on low-medium heat in some olive oil. Yes, I'm aware all my recipes start this way.
Add small globs of the gimme lean one at a time, spreading evenly so they are not too piled on top of each other. Allow to brown on the bottom, then flip and give the other side a couple of minutes to brown.
Add your red wine (enough to just cover the sausage) followed by your spices and your chopped onion. The browning, wine and sumac all really contribute to making fake meat taste more legit. Let simmer for a few minutes.
Toss in your chopped parsnip, carrot, and potato, then add enough water to make a souplike consistency. Be your own judge of how much liquid you want, knowing that some will burn off & you'll be thickening it. Also add your bullion cube if you like.
Let this simmer for 10-20 minutes or until the carrots are soft. Then, add a few big spoonfuls of potato flakes to thicken. Stir and simmer for a few minutes more (or if you're like me, just leave it on low while you set up your plates and stuff for dinner).  You're done!

My favorite way to eat a stew is to place a buttered (or fake-buttered if you're vegan) slice of bread at the bottom of a bowl, then ladle the stew over it.

Cream of Portobello Soup feat. Special Guests Merlot & Fresh Kale & Oregano

You will need:
1 large portobello cap
1 large kale leaf
small bunch fresh oregano
Salt + pepper to taste
Some butter and/or olive oil
1 clove garlic
1 scallion
1/4 small onion
3-4 oz merlot
4 oz heavy cream
1 1/2 cups water
1 bullion cube
Mashed potato flakes to thicken
Serves: 1-2. For more it's fine to double/triple/quadruple the recipe!

Chop up your garlic and toss in a pot with some oil and/or butter. Put it on low while you continue to chop other things.
Chop up the portobello mushroom into very small pieces. We are NOT blending this soup so you want everything you chop to be pretty small. Throw in with your garlic. Chop your scallion and onion and oregano and throw those in too. Add your wine as well.

Don't you want to eat it already omg

After some simmering has occurred and the onions are softening a bit, turn it up to medium-high and add your water & bullion cube. I use knorr's vegetarian vegetable. Stir & let the bullion dissolve. Then, rip up your kale and toss it in. This is not a requirement, I just like kale and I try to healthy stuff up by throwing some kale in whenever I can. You can also use spinach or another green if you prefer.

I just can't say no to the kale it's a compulsion please help me

You only want to cook your kale until it is bright green. Don't overdo it. That would be so sad. Then the thickening: I use instant mashed potato flakes! They're fairly nutritious and gluten-free. Just add bit by bit, stirring slowly until you reach a good thickness. Not too thick, it will thicken up a little more than you think. Then turn to low and slowly stir in your cream. This can be ready right now, or you can simmer while you set out your place settings and bread.

You're done!