Recipe - Vegetarian Breakfast Sausage

2 cup Chopped onion
2 Garlic cloves
3 tablespoon Liquid for sauteing
1 cup Chopped carrots
1 cup Chopped zucchini or summer
squash
1 cup Chopped potatoes
2 cup Chopped fresh tomatoes (or
16 oz. can whole tomatoes
w/juice)
4 cup Vegetable stock
1 One half cup Sliced fresh okra (or 10 oz.
frozen)
1 One half cup Fresh cut corn (10 oz.
frozen or 10 oz. can
w/liquid)
2 cup Fresh lima beans or
blackeyed peas (10 oz.
frozen)
3 tablespoon Vegetarian Worcestershire
sauce
One half teaspoon Tabasco or other hot sauce
3 tablespoon Molasses or brown sugar
1 One half tablespoon Vinegar
Salt & pepper to taste
3 tablespoon Catsup or barbeque sauce
(optional)
1 tablespoon Cornstarch dissolved in:
One fourth cup Water (optional)
Tabasco to taste
Grated ff cheddar cheese
Chopped scallions

In a large stewpot saute onions & garlic until golden. Add carrots and
saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and
stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and
pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender. You can't
overcook the stew but you can burn it.

Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and
scallions if desired.

Posted to Digest eatlf.v097.n076 by bmann@jcn1.com (Beverly Manning) on
Mar 21, 1997