Recipe by drhousespcatcher
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.
Top Review by Chef Dudo
I have no idea how Brunswick Stew should taste with meat, never had it, can't compare. However, this vegetarian stew is very good. Liquid smoke is only sold here in very specialized shops, let alone that they would have different nuances. When I visited USA some time ago I bought a little bottle and was very pleased to see that it was Hickory smoked, perfect for this stew. I tasted the stew before the liquid smoke and it was good, very good. Decided to add the liquid smoke anyway as I wanted to make it as stated. Found the smoky taste a bit overpowering, probably cause I am not used to it. Will cut down on the liquid smoke next time I make this, perhaps just use a drop or two. Furthermore I used just 1/4 teaspoon salt and about three "swirls" on the pepper mill. Since there are only two of us here and I am the only one for a vegetarian meal I can also tell you that it freezes very well! I am very pleased with this recipe and will certainly make again. Thanks for posting.
- 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 vegetarian worcestershire sauce or 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
Directions See How It's Made
- 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.