Vegan brunswick stew

I’ve never eaten brunswick stew, or if I did, it was as  a child and I associated the experience with being car sick and tired. NOT GOOD. S grew up eating her mother’s brunswick stew and recalled fond memories of a rich sauce full of delicious ingredients. For her, it’s all about the sauce flavors. We looked a bunch of recipes and decided that the two most important ingredients were TOMATOES and CORN.

brunswick stewI ate this for three meals in a row and then cried a little when it was all gone. It makes a lot, but in my opinion, not nearly enough.

4 servings of seitan (chikn flavored is good, but any will do), chopped very finely, or shredded
1 32 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 onion, diced
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, minced
3 red potatoes, cut into small chunks
1.5 cups corn
1.5 cups edamame, out of the shell
1 cup cabbage, finely chopped
2 TBL teriyaki sauce
2 TBL soy sauce
1 TBL molasses
1/2 tsp sugar
1 tsp paprika
1 tsp cayenne
1.5-2 cups water
olive oil

In a large pot, saute onion, carrot, and celery in a small amount of olive oil. Cook about 5 minutes on medium heat, until onions become translucent. Add in garlic and potatoes, cooking 1-2 minutes. Add the remaining ingredients and stir. Bring to a boil, then reduce heat to medium-low and cover. Cook until potatoes are tender and the sauce is rich, about 40 minutes.
Serves 5-6.

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2 thoughts on “Vegan brunswick stew

    • It’s one of our favorite things from the month! I wish had more right now, it’s gross and raining outside…

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