Vegan Brunswick Stew

This has become a favorite dish, reminding me of the Brunswick Stew I enjoyed when we lived in northwest Florida. This recipe is adapted from the Brunswick, Georgia version of Brunswick Stew. I use soy curls instead of the traditional chicken. Since we live in California, it's hard to find good quality fresh okra in season so we stick with frozen.

Ingredients:

2 Tbsp. water or veg broth, if necessary, for sautéing

1 medium onion, diced

4 oz. soy curls, reconstituted in water or vegetable broth

3 garlic cloves, minced

2 cups vegetable broth

1 (14 oz.) can diced tomatoes

3/4 cup Quick Barbecue Sauce (or store-bought)

2 Tbsp. vegan Worcestershire sauce

1/2 tsp. liquid smoke, or more to taste

1/2 tsp. cayenne pepper

2 cups fresh okra, cut into 1-inch pieces, tails and caps removed (or frozen sliced, which has been thawed, and drained)

1 cup frozen corn, thawed

1 cup frozen lima beans or green peas, thawed

1/2 tsp. salt (or 50% sodium salt substitute)

1/2 tsp. pepper

Hot sauce, to taste

Directions:

1. Heat a Dutch oven on low-medium for 1 minute or so. Add the onion to the dry pan and sauté for about 5 minutes, stirring frequently, until it begins to soften. Add vegetable broth a tablespoon at a time to prevent sticking.

2. Add the reconstituted, drained, soy curls to the pot and sauté while using the edge of your spoon to cut longer pieces into bite-sizes as it cooks. Sauté until soy curls brown a bit and onion is translucent.

3. Add the garlic and cook it for about a minute, until very fragrant.

4. Stir in the broth, tomatoes, barbecue sauce, Worcestershire sauce, liquid smoke, cayenne pepper, and okra.

5. Bring the liquid to a boil, lower the heat, and allow the stew to simmer, stirring occasionally, until it thickens and the okra becomes tender, about 3-5 minutes.

6. Stir in the corn and lima beans (or peas). Continue simmering the stew for 1-2 minutes, only to heat the veggies.

7. Remove the pot from heat and season the stew with salt, pepper, and hot sauce to taste.

8. Ladle into bowls and serve.

9. This dish is even better the next day after the flavors have melded.

Quick Barbecue Sauce recipe

Ingredients:

2 tubes double concentrated tomato paste (preferably only tomatoes)

3/4 cup coconut sugar (or 1/2 cup granulated sugar)

1/3 cup soy sauce

1/4 cup apple cider vinegar

2 Tbsp. molasses

1/2 to 1 tsp. liquid smoke

6 cloves garlic, minced

2 chipotle peppers in adobo sauce, minced

2 Tbsp. chili powder

1 Tbsp. smoked paprika

1 tsp. ground cumin

1 cup water

Directions:

1. Add all ingredients to a bowl and whisk together well.

2. Store in a covered glass container in the refrigerator for up to 2 weeks.