Moosewood's Tilghman Island Stew

Vegan, gluten free, nut free: Amazing "Fish" Stew

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, Gluten Free, Vegan, Vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Moosewood's Tilghman Island Stew

Servings:

Calories: 220kcal

Author: Kathy Owen

3 tablespoons olive oil
2 cups chopped onions
2 cloves garlic (minced)
1 cup sliced celery
2 teaspoons dried thyme
2 tablespoons Old Bay seasoning
¼ teaspoon black pepper
1 15-ounce can diced tomatoes with juice
4 cups peeled & cubed sweet potatoes
6 cups water (or vegetable stock)
2 cubes vegetable bouillon (if not using stock)
4 bay leaves
2 cups frozen corn kernels
1 cup chopped red bell peppers (or green pepper)
2 cups stemmed and halved green beans
4 cups stemmed and chopped kale
2 zucchini (sliced in rounds and then quartered)
1 tablespoon light soy sauce
2 tablespoons fresh lemon juice
3 scallions (sliced, white and tender green parts only)
¼ cup Parmesan or Pecorino Romano Cheese (optional; of course, cheese is not vegan)

Get Recipe Ingredients

In a soup pot or Dutch oven, heat the oil over medium heat.
Add the onions and sauté until they are translucent.
Add the garlic, celery, thyme, Old Bay seasoning, and pepper.
Cook about 5 minutes stirring occasionally.
Add a little of the water to prevent sticking, if necessary.
Add the tomatoes, sweet potatoes, vegetable stock (or water and bouillon), and bay leaves, and heat to boiling.
Add the corn and red peppers, and cook until the vegetables are just tender.
Add the green beans, kale and zucchini and cook for about 8-10 minutes until the beans are crisp tender and the kale is wilted but still bright green.
Stir in the soy sauce and lemon juice.
Remove and discard the bay leaves.
Serve with grated Parmesan cheese (optional) and chopped scallions.