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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.
SERVES 6
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 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 tamari soy sauce or 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 textured vegetable protein
1/2 teaspoon liquid smoke
1. 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, limas, 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.
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