Vegetarian brunswick stew
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped onion |
| 2 | 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 |
| Salt & pepper to taste | ||
| 3 | tablespoons | Catsup or barbeque sauce (optional) |
| 1 | tablespoon | Cornstarch dissolved in: |
| ¼ | cup | Water (optional) |
| Tabasco to taste | ||
| Grated ff cheddar cheese | ||
| Chopped scallions | ||
Directions
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