Chunky Vegetable Stew

Description
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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 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

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. Add garlic, onions and peppers, sauté for 2 minutes and add potatoes. Cook for 4 minutes, and add vermouth, mushrooms and cauliflower. Cook for 2 minutes, add kale and mix thoroughly. Cook mixture for 5 minutes, and reduce heat to low.

3. Chop stewed tomatoes coarsely in food processor, and add tomatoes, thyme and yeast to kale mixture. Combine cornstarch and water in a small bowl, and stir in with tamari and lemon pepper. Cook for 5 minutes, stirring occasionally. Remove from heat, and serve.