Veggie Brunswick Stew


  • 1T olive oil
  • 1 Pkg vegetarian sausage links, cooked & cut-up
  • 1 medium onion, finely chopped
  • 1 celery stalk, minced
  • 1 large potato, peeled & finely diced
  • 2 cloves garlic, minced
  • 1 1/2 tspn fresh grated ginger
  • 3 1/2 cups “beef” broth
  • 1-14.5 oz can diced tomatoes, with juice
  • 1-16 oz pkg frozen succotash
  • 3T Worcestershire sauce or soy sauce
  • 1/2 tspn Tabasco sauce (optional)
  • 2 tspn prepared mustard
  • 1 tspn brown sugar
  • 1/2 tspn ground allspice
  • salt & pepper to taste
  • 1 cup TVP, re-hydrated with “beef” broth
  • 1/2 tspn Liquid Smoke


  1. In a large pot, saute onion, celery, potato, and garlic in olive oil and 1/4 cup broth for 5 minutes, stirring frequently.
  2. Add everything except sausage links, TVP, and liquid smoke.
  3. Cook about 35 minutes, simmering,  uncovered.
  4. Then add sausage, TVP and liquid smoke – cook 10 minutes longer.
  5. Serve hot.

{ 1 comment… read it below or add one }

1 Nancy January 18, 2012 at 11:10 am

Please note: Although I have several recipes that include TVP, it’s not very often that I include it on my personal menus, opting for less-processed foods. When I do want that texture, what I have started doing lately is chopping up soy curls and using that instead. Soy curls are a whole, unprocessed, non-GMO food that gives the same texture as TVP. You can also find non-GMO or organic TVP at many health food stores.


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