Vegan Brunswick Stew Recipe
Vegan Brunswick Stew. Gluten free, soy free, nut free. Made with whole foods. Delicious!
Servings: 8
Calories: 187kcal
Ingredients
Step 1:
- 1 medium onion chopped
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 2 cups baby carrots chopped, if you like
- 2 medium potatoes peeled and chopped
- 1 15.5 ounce can diced tomatoes with juice or 2 cups fresh
- 2 cups frozen corn kernels
- 4 cups vegetable stock
- 1 15.5 ounce can black beans, drained and rinsed black beans, drained and rinsed, or any kind of beans you like
Step 2:
- 3 tablespoons Worcestershire sauce check the label; may contain fish
- ½ teaspoon Tabasco or other hot sauce
- 1½ teaspoons white vinegar
- 3 tablespoons catsup
- 3 tablespoons molasses or brown sugar
- Salt & pepper to taste
Step 3:
- 2 heaping tablespoons corn starch
- ½ cup water
To Serve:
- ¼ cup chopped scallions or chives
Instructions
Step 1:
- Heat the oil in a medium sauté pan.
- Sauté the carrots until they start to turn a little brown.
- Remove the carrots to a 4-6 quart slow cooker.
- Sauté the onions and garlic in the remaining oil and dump them in the slow cooker.
- Add the potatoes, carrots, beans, tomatoes, corn and vegetable stock.
Step 2:
- In a separate bowl, mix the Worcestershire sauce, molasses, vinegar, tabasco, catsup, salt and pepper until blended.
- Pour this mixture into the slow cooker and stir.
- Cook on low heat for 6-8 hours.
Step 3:
- About a half hour before serving, mix the corn starch and water until blended.
- Add it to the pot and stir until it thickens.
To Serve:
- A few minutes before serving, stir the pot and sprinkle the scallions/chives over the top.
- Serve over rice and top with grated cheese, if desired.
Nutrition
Calories: 187kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 651mg | Potassium: 632mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4732IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg