Southern Succotash Stew Recipe

Southern Succotash Stew Recipe

Ingredients

Makes 4 servings

• 8 ounces tempeh
• 2 tablespoons olive oil
• 1 large sweet yellow onion, finely chopped
• 2 medium russet potatoes, peeled and cut into 1/2-inch dice
• 2 carrots, cut into 1/4-inch slices
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 (16-ounce) package frozen succotash
• 2 cups vegetable broth or water
• 2 tablespoons soy sauce
• 1 teaspoon dry mustard
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cayenne
• salt and freshly ground black pepper
• 1/2 teaspoon liquid smoke

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain, pat dry and cut into 1-inch dice
3. In a large skillet, heat 1 tablespoon of the oil over medium heat
4. Add the tempeh and cook until browned on both sides, about 10 minutes
5. Set aside
6. In a large saucepan, heat the remaining 1 tablespoon oil over medium heat
7. Add the onion and cook until softened, 5 minutes
8. Add the potatoes, carrots, tomatoes, succotash, broth, soy sauce, mustard, sugar, thyme, allspice and cayenne
9. Season with salt and pepper to taste
10. Bring to a boil, then reduce heat to low and add the tempeh
11. Simmer, covered, until the vegetables are tender, stirring occasionally, about 45 minutes
12. About 10 minutes before the stew is finished cooking, stir in the liquid smoke
13. Taste, adjusting seasonings if necessary
14. Serve immediately

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