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vegetarian stew? daring cooks challenge.

how to adapt a meaty meat stew into a vegetarian stew?

well here is the recipe below for the less exotic version, the other version had rabbit or squirrel.

Brunswick Stew. Serves about 10

  • 2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
  • 3 medium diced potatoes
  • 2 medium ripe crushed tomatoes
  • 2 medium diced onions
  • 3 cups/ 689.76 grams / 24.228oz frozen corn
  • 1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
  • 4-5 strips crumbled bacon
  • ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
  • 1 Tablespoon / 14.235 grams / .5 oz sugar
  • 1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
  • Dash of red pepper
  • 2 diced carrots (optional)
  • Tomato juice

I did my best to vegetarianize the recipe and ended up with this recipe:

Serves about 10

  • 1 package of morningstar farms chick’n strips, thawed
  • 3 medium diced waxy potatoes
  • 2 medium diced onions
  • 3 cups frozen corn
  • 1 can of beans, I used kidney, because I forgot to get the butter beans and since I was totally redoing the recipe I figured what the heck.
  • 4-5 strips fakin’ bacon or other “veggie bacon” , browned and crumbled
  • a bit of olive oil
  • 1 Tablespoon ‘Poultry Seasoning’
  • 2 dried hot peppers, split, destemmed, and seeded
  • 3 diced carrots
  • 1 can crushed tomatoes with juice

I also added a few drops of liquid smoke to make up a bit for the missing smokey, meaty taste

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

I think it came out pretty well, let me know if you try it!

James really liked this dish, I served it with sauteed kale and homemade bread.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

 
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Posted by on April 14, 2010 in Uncategorized

 

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