Brunswick Stew is an American dish from the southern states, and it has many variations. This is a particularly delicious one, and it is fat free! Begin by following our recipe for Barbecued Soya Chunks and setting aside 2 cups of the “meat” for this recipe. Or, if you prefer, just rehydrate plain soya chunks and add 1/4 cup of barbecue sauce to them. Stir well and proceed with our recipe.
Makes about 2 quarts.
Ingredients:
- 2 c barbecued soya chunks
- 1 1/2 c corn
- 1 c lima beans or peas
- 2 c potatoes, peeled and diced
- 1 c onion, chopped
- 1 stalk celery, finely chopped
- 1/2 c bell pepper, finely chopped
- 1 clove garlic, minced
- 1 jalapeño pepper, minced
- 1 -15 oz can diced tomatoes
- 1 Tbsp vegetarian Worcestershire sauce
- 1/2 c hot water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- dash ground mace or cloves
Directions:
- Pour the barbecued soya chunks in a 2 quart crock pot (or larger).
- Add the remaining ingredients and stir well.
- Place a sheet of aluminum foil under the lid of the crock pot (and sticking out the lid edges) to give a really tight seal to the pot.
- Cook on high for 3 hours, stirring 2-3 times.
- Once potatoes are done but not mushy, the stew is ready and you can turn the crock pot down to “warm” until your family is ready to eat.