Vegetarian Brunswick Stew Food

VEGETARIAN BRUNSWICK STEW

Vegetarian Brunswick Stew image

Considering that the main ingredient in traditional Brunswick stew is meat, this vegetarian version is amazingly good. This would probably adapt well to the crockpot, too.

Provided by JeriBinNC

Categories Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 onions, chopped
1 cup butter beans, canned or frozen
1 cup green peas, canned or frozen
2 cups frozen corn kernels
1 (15 ounce) can diced tomatoes, undrained
6 cups broth (I like to use half chicken-style, half beef-style)
1 (15 ounce) can cream-style corn
4 medium potatoes, diced
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce, such as Tabasco
2 cups cooked brown rice
salt and pepper

Steps:

Mix all ingredients in a large soup pot.
Bring to boil, reduce heat to low, and simmer uncovered, stirring frequently, for at leat 1 hour. Add water as necessary if it gets too thick.

Nutrition Facts : Calories 302.8, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1669.6, Carbohydrate 66.3, Fiber 8.4, Sugar 9.5, Protein 9.8

VEGETARIAN BRUNSWICK STEW

Vegetarian Brunswick Stew image

Da Speech: Crumbled tofu or TVP (textured vegetable protein) may be used instead of vegetarian burger crumbles. Liquid Smoke comes in various flavoring which is stirred in near the end of the cooking time to add a pleasant smoked nuance to the stew. You want Hickory here. You can find it in Wally or natural food stores or even your local general store. Vegetarian Worcestershire sauce, available in natural food stores, is made without anchovies.

Provided by drhousespcatcher

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
8 ounces vegetarian sausage links, cut into 1/2-inch pieces
1 yellow onion, finely chopped
1 celery, minced
1 large white potato, diced
2 garlic cloves, minced
1 1/2 teaspoons grated fresh ginger
3 1/2 cups vegetable stock or 3 1/2 cups water
15 ounces fresh diced tomatoes
1 cup lima beans, fresh, canned, frozen
1 cup corn, fresh, canned, frozen
3 tablespoons tamari soy sauce or 3 tablespoons Braggs liquid aminos
2 teaspoons prepared mustard
1 teaspoon light brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon Tabasco sauce
salt & freshly ground black pepper
12 ounces frozen vegetarian veggie crumbles or 12 ounces textured vegetable protein
1/2 teaspoon liquid smoke

Steps:

Heat the oil in a large saucepan over medium heat. Add the "sausage" links and cook until browned, about 5 minutes, stirring occasionally. Remove the sausage from the pot and set aside.
Reheat the oil in the saucepan and add the onion, celery, potato, garlic, and ginger.
Add 1/4 cup of the stock or water, cover, and cook until softened, about 5 minutes, stirring occasionally.
Remove the lid, add the remaining stock or water and stir in the tomatoes, corn, limas, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco, and salt and pepper to taste, and bring to a boil.
Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 to 50 minutes, stirring occasionally.
During the last 10 minutes of cooking time, add the reserved "sausage," the vegetarian burger crumbles, and the Liquid Smoke.
Note: feel free to play with the amount of corn and limas or to sub in other veggies to taste.

Nutrition Facts : Calories 237.3, Fat 6.3, SaturatedFat 0.8, Sodium 667.5, Carbohydrate 33.4, Fiber 6.9, Sugar 6.3, Protein 14.2

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