The Tuesday Terkettes recipes just keep getting better and better. This stew is savory and delicious, and is even better the second day. Serve with a crusty French bread.
Serves 4-6.
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1-14 oz can diced tomatoes
- 2 c water
- 1 Tbsp beef style vegetarian broth mix (i.e. McKay’s Beef Style)
- 10 oz Terkettes with broth (cut large ones in half)
- 3 potatoes, peeled and cut in bite-sized pieces
- 4 carrots, peeled and cut in thick strips
- 10 oz frozen peas
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp molasses
- 1/4 tsp allspice
- 1/4 tsp dry basil
- 1/4 tsp black pepper
- 1 tsp sugar
- 2 bay leaves
- 2 Tbsp cornstarch, dissolved in small amt. of water
Directions:
- In a large pot over medium high, heat the oil and sauté the onion until tender.
- Add the garlic and saute another minute.
- Stir in the tomatoes, water, broth mix, Terkettes, potatoes, carrots, peas, Worcestershire sauce, molasses, allspice, basil, pepper, sugar and bay leaves.
- Stir and bring to simmering; cover and turn flame to low.
- Simmer covered for 20 minutes.
- Check that the potatoes and carrots are fork tender and that there is enough salt in the stew.
- Add the dissolved cornstarch and stir carefully until thick and hot.