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.