Vegetarian Brunswick Stew

• 1 tablespoon olive oil
• 8 ounces vegetarian sausage links, cut into 1/2-inch pieces
• 1 yellow onion, finely chopped
• 1 celery, minced
• 1 large white potato, 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
• 1 cup lima beans, fresh, canned, frozen
• 1 cup corn, fresh, canned, frozen
• 3 3 tablespoons tamari soy sauce or 3 tablespoons Braggs liquid aminos
• 2 teaspoons prepared mustard
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground allspice
• 1/2 teaspoon Tabasco sauce
• salt & freshly ground black pepper
• 12 ounces frozen vegetarian veggie crumbles or 12 ounces textured vegetable protein
• 1/2 teaspoon liquid smoke

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, 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 "sausage," the vegetarian burger crumbles, and the Liquid Smoke.
7. Note: feel free to play with the amount of corn and limas or to sub in other veggies to taste.

olive oil, vegetarian sausage, yellow onion, celery, white potato, garlic, ginger, vegetable stock, tomatoes, lima beans, corn, soy sauce, mustard, light brown sugar, ground allspice, tabasco sauce, salt, crumbles, liquid smoke

Taken from www.food.com/recipe/vegetarian-brunswick-stew-148070 (may not work)