A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.
Tuesday, October 9, 2012
50 States of MoFo: Kentucky Burgoo
Burgoo is a traditional Kentucky stew, often made with wild game or roadkill. While we will most definitely not take that approach, a what-you-have spirit is appropriate. Feel free to alter according to the ingredients on hand.
Fry together in a large pot until it starts to caramelize:
1 Vidalia onion, chopped
2 T canola oil
Then add, and continue to cook for a few minutes:
2 stalks celery, chopped
2 carrots, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
3 small green tomatoes, chopped
4 c. vegan beef-style broth (or any veggie broth)*
1 1/2 c seitan*
A big handful of greens, chopped (I used a mix of mustard, turnip, and kale)
2 T vegan worcestershire
1 T sorghum molasses
1 t chili powder
A few drops of liquid smoke
Bring to boil and cook a few minutes (or longer) until the vegetables are as soft as you want them to be. (Photo above is from this stage.) Add 1/4 c. cornmeal (or more if you want it thicker), and continue to cook until the stew thickens. Serve with cornbread or a biscuit or a spongy piece of white bread.
*Seitan in the photo is the excellent "chicken" seitan from Bianca Phillips' Cookin' Crunk, as I had some in the freezer.
*I used 1 T of Better Than Bouillon No-Beef Base stirred into a quart of water.