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 ==
# Strip kale leaves from stalks, and rinse thoroughly in colander; set aside.
# 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.
# 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.
Category:Vegetarian Recipes
Category:Stew Recipes
Category:Thyme Recipes
Category:Nutritional yeast Recipes
Category:Russet potato Recipes
Category:Dry vermouth Recipes
Category:Lemon pepper Recipes
Category:Cauliflower Recipes
Category:White mushroom Recipes
Category:Red onion Recipes
Category:Red-skinned potato Recipes
Category:Tomato Recipes
Category:Red bell pepper Recipes
Category:Kale Recipes