Chunky Vegetable Stew

Submitted by: Courtney
Recipeby: Adapted from Vegetarian Times

Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.

Heat a 5-quart Dutch oven or saucepan for over medium-high heat. Add some saute liquid or pan spray and garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth (or broth, water), mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.

Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.

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