Chunky Vegetable Stew

Ingredients

 * 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 ½-inch pieces
 * 1½ cups dry vermouth
 * 1 x 6 oz pkg. sliced white mushrooms
 * 1 medium-sized head cauliflower, cut into about 2-inch florets
 * 1 x 14½ oz can Mexican-style stewed tomatoes
 * 3 tbsp chopped fresh thyme
 * 3 tbsp nutritional yeast
 * 1½ tbsp cornstarch
 * 2 tbsp cold water
 * 1 tbsp tamari soy sauce
 * ¼ tsp lemon pepper

Directions

 * 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, sauté 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.