Brunswick Stew

As a person with a very particular diet, I always have to think about what I'm going to eat when we have a family gatherings. I don't wanna be "that person" who has special needs and makes a big deal when I am not accommodated so I usually end up making something for myself so the host doesn't have to worry about me. Luckily in my family there are two other vegetarians so the meal I make will be shared with others. For Easter I decided on this warm and hearty stew. I don't really know why I had the overwhelming desire to make this, it's not cold out anymore but I guess there's just something about the holidays that calls for a comforting meal. This stew is very filling and packs a flavorful punch thanks to the liquid smoke, you can easily make this with non-vegetarian beef tips too if you're not into this sorta thing (I'll forgive you).

Brunswick Stew

(serves 4-5 recipe adapted from southern.food.com)
1 tablespoon olive oil
8 ounces sausage links, cut into 1/2-inch pieces OR Gardein beefless tips
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, or frozen)
1 cup corn (fresh, canned, or frozen)
2 tablespoons Worcestershire sauce
2 teaspoons prepared mustard
2 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


Directions:

1.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.

2.Reheat the oil in the saucepan and add the onion, celery, potato, garlic, and ginger.

3.Add 1/4 cup of the stock or water, cover, and cook until softened, about 5 minutes, stirring occasionally.

4.Remove the lid, add the remaining stock or water and stir in the tomatoes, corn, lima beans, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco, and salt and pepper to taste, and bring to a boil.

5.Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 to 50 minutes, stirring occasionally.

6.During the last 10 minutes of cooking time, add the reserved “sausage,” the vegetarian burger crumbles, and the Liquid Smoke.

*Feel free to play with the amount of corn and limas or to sub in other veggies to taste, for example, carrots might be a nice addition.






Hope everyone out there had a blessed Easter!