Vegetarian brunswick stew

Yield: 1 Servings

Measure Ingredient
2 cups Chopped onion
2 \N Garlic cloves
3 tablespoons Liquid for sauteing
1 cup Chopped carrots
1 cup Chopped zucchini or summer squash
1 cup Chopped potatoes
2 cups Chopped fresh tomatoes (or 16 oz. can whole tomatoes w/juice)
4 cups Vegetable stock
1½ cup Sliced fresh okra (or 10 oz. frozen)
1½ cup Fresh cut corn (10 oz. frozen or 10 oz. can w/liquid)
2 cups Fresh lima beans or black-eyed peas (10 oz. frozen)
3 tablespoons Vegetarian Worcestershire sauce
½ teaspoon Tabasco or other hot sauce
3 tablespoons Molasses or brown sugar
1½ tablespoon Vinegar
\N \N Salt & pepper to taste
3 tablespoons Catsup or barbeque sauce (optional)
1 tablespoon Cornstarch dissolved in:
¼ cup Water (optional)
\N \N Tabasco to taste
\N \N Grated ff cheddar cheese
\N \N Chopped scallions

In a large stewpot saute onions & garlic until golden. Add carrots and saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.

Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender. You can't overcook the stew but you can burn it.

Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and scallions if desired.

Posted to Digest eat-lf.v097.n076 by bmann@... (Beverly Manning) on Mar 21, 1997

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