Vegetarian Burgoo (The Vegetarian Meat and Potatoes Cookbook)

serves 6


1 tbsp olive oil

8 oz vegetarian sausage links, cut into bite-size pieces

1 medium yellow onion, chopped

1 medium green bell pepper, seeded and chopped

1 lb all-purpose potatoes, peeled and diced

2 c cored and shredded Savoy cabbage

1 small butternut squash, peeled, seeded, and diced

1 medium turnip, peeled and diced

14.5 oz diced tomatoes, with their juices

3 c vegetable stock or water

2 tbsp tamari or other soy sauce

bay leaves

salt and freshly ground black pepper

2 tsp minced fresh oregano leaves or 1 tsp dried

1/2 tsp red pepper flakes

3 c cooked chickpeas or two 15 oz cans, drained and rinsed


1. Heat the oil in a large pot over medium heat.  Add the sausage and cook, stirring occasionally, until browned all over, about 5 minutes.  Remove from pot and set aside.

Add the onion to the pot, cover, and cook, stirring a few times, until softened, about 5 minutes.  Add the bell pepper, cover, and cook, stirring a few times, until tender, about 5 minutes.  Stir in the potatoes, cabbage, squash, turnip, tomatoes, stock, tamari, bay leaves, and salt and pepper to taste.  Cover and simmer until the veggies are tender, about 45 minutes.  Add the oregano, red pepper flakes, and chickpeas and cook, uncovered, for 10 minutes to blend the flavors and reduce the liquid slightly.  Remove and discard the bay leaves.  Stir in the reserved vegetarian sausage, heat through, and serve.

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