brunswick stew

Adapted from southern.food.com and Ingrid.

1 tablespoon olive oil

8 ounces vegetarian sausage links, cut into 1/2-inch pieces

1/2 yellow onion, finely chopped

1 stalk celery, minced

1 medium  white potato, diced

1 large-ish turnip, diced

2 garlic cloves, minced

1 1/2 teaspoons grated fresh ginger

3 1/2 cups vegetable stock or 3 1/2 cups water

15 ounces fresh diced tomatoes (optional)

1 - 2 cups butter beans, fresh, canned, or frozen

1 cup corn, fresh, canned, or frozen

1 1/2 tablespoons vegetarian worcestershire sauce or 3 tablespoons tamari soy sauce or 3 tablespoons Braggs liquid aminos

1 teaspoons prepared mustard

1/2 teaspoon light brown sugar or honey

1/4 teaspoon ground allspice

1/4 teaspoon  chipotle chile powder, or if you like hickory flavor (gross), liquid smoke or hickory salt

1/4 teaspoon of your favorite hot sauce

freshly ground black pepper

1 Heat the oil in a large saucepan over medium heat. Add the "sausage" links and cook until browned, about 5 minutes, stirring occasionally. Remove the sausage from the pot and set aside.  

2 Reheat the oil in the saucepan and add the onion, celery, potato, turnip, garlic, and ginger.  

3 Add 1/4 cup of the stock or water, cover, and cook until softened, about 5 minutes, stirring occasionally.

4 Remove the lid, add the remaining stock or water and stir in the tomatoes, corn, limas, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco, and salt and pepper to taste, and bring to a boil.  

5 Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 45 to 50 minutes, stirring occasionally.

6 During the last 10 minutes of cooking time, add the reserved "meat,"  and the liquid smoke, if using (and if you use it, use a tiny bit!

Add a splash of cider vinegar at the end, if you like vinegar.
Serve with toasted white bread!