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Chunky Vegetable Stew

Greens cook down considerably and will reduce at least one-quarter in volume. One pound of raw kale will yield about 2 1/2 cups cooked. A dash of hot pepper sauce adds dimension to this colorful dish.

Ingredients: 

Ingredients: 

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1 medium-sized bunch kale
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2 tsp. olive oil
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4 cloves garlic, minced
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1 medium-sized red onion, chopped
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1 medium-sized red bell pepper, chopped
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3 medium-sized unpeeled russet potatoes, cut into ½-inch pieces
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1 ½ cups dry vermouth
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1 6-oz. pkg. sliced white mushrooms
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1 medium-sized head cauliflower, cut into about 2-inch florets
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1 14.5-oz. can Mexican-style stewed tomatoes
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3 Tbs. chopped fresh thyme
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3 Tbs. nutritional yeast
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1 ½ Tbs. cornstarch
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2 Tbs. cold water
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1 Tbs. tamari soy sauce
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¼ tsp. lemon pepper

Instructions: 

  1. Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
  2. Heat oil in a 5-quart Dutch oven or saucepan for 1 minute over medium-high heat. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.
  3. Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.

Nutrition Information: 

Calories: 
195
Protein: 
5 g
Total Fat: 
2 g
Saturated Fat: 
g
Carbohydrates: 
32 g
Cholesterol: 
mg
Sodium: 
288 mg
Fiber: 
5 g
Sugar: 
11 g
Yield: 
SERVES 8

Comments on this Recipe

This is a very unusual looking dish, and it looks like it wouldn't be that good, but it was AMAZING. My husband (a meat-eater) went nuts over it and asked me to make it again soon.

Made this dish tonight. I added some fresh, green beans that I had left over from another meal, used Dry Sherry instead of the Vermouth as that is what I had on hand. I ended up adding a cup of organic vegetable stock because I like more liquid. The stew was amazingly good and filling.