Chunky Vegetable Stew

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

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.
3. Add garlic, onions and peppers, saute for 2 minutes and add potatoes.
4. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower.
5. Cook for 2 minutes, add kale and mix thoroughly.
6. Cook mixture for 5 minutes, and reduce heat to low.
7. Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture.
8. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper.
9. Cook for 5 minutes, stirring occasionally.
10. Remove from heat, and serve.

kale, olive oil, garlic, red onion, red bell pepper, russet potatoes, white mushrooms, cauliflower, tomatoes, thyme, nutritional yeast, cornstarch, cold water, soy sauce, lemon pepper

Taken from www.vegetariantimes.com/recipe/chunky-vegetable-stew/ (may not work)