Title: Vegetarian Brunswick Stew
Categories: None
Yield: 1 Servings

2 c Chopped onion
2 Garlic cloves
3 tb Liquid for sauteing
1 c Chopped carrots
1 c Chopped zucchini or summer
-squash
1 c Chopped potatoes
2 c Chopped fresh tomatoes (or
-16 oz. can whole tomatoes
-w/juice)
4 c Vegetable stock
1 1/2 c Sliced fresh okra (or 10 oz.
-frozen)
1 1/2 c Fresh cut corn (10 oz.
-frozen or 10 oz. can
-w/liquid)
2 c Fresh lima beans or
-black-eyed peas (10 oz.
-frozen)
3 tb Vegetarian Worcestershire
-sauce
1/2 ts Tabasco or other hot sauce
3 tb Molasses or brown sugar
1 1/2 tb Vinegar
Salt & pepper to taste
3 tb Catsup or barbeque sauce
-(optional)
1 tb Cornstarch dissolved in:
1/4 c Water (optional)
Tabasco to taste
Grated ff cheddar cheese
Chopped scallions

In a large stewpot saute onions & garlic until golden. Add carrots and
saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and
stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and
pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender. You can't
overcook the stew but you can burn it.

Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and
scallions if desired.

Posted to Digest eat-lf.v097.n076 by bmann@jcn1.com (Beverly Manning) on
Mar 21, 1997