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Ingredients Edit

Directions Edit

  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.
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