This cold weather is perfect for inviting a serious healthy warm-up food like hearty soups and stews. And one stew that is easy to make and tasty to our taste buds is Burgoo. Burgoo is a stew particularly popular among Kentuckians. Though, it is a non-vegetarian dish, we thought to make it a vegetarian one for our vegan readers. It is made up of red meat, white meat and eggs, however, we experimented this dish with vegetables and paneer. It’s one of the best recipes for a Sunday dinner.
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How many of you know?
The word Burgoo might have been obtained from the French ragout, and sailors in the British Royal Navy ate gruel of oatmeal and water, they called this meal a Burgoo during the Napoleonic wars.
Let me tell you one thing – Burgoo is also known by several other names like the Brunswick stews of Virginia, the Booyah’s of Wisconsin, Chowders of Southern Illinois, and the Burgos of Kentucky.
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Here’s a little modification from Kentucky Burgoo recipe. Like we mentioned above, we’ve eliminated the meat, while substituting that with the vegetarian sausage and cottage cheese (paneer). We’ve also changed the recipe a bit for vegetarians, like we’ve added Salsa to the mix to blow it up a bit.
Servings for: 6
INGREDIENTS
• 1 tbsp. olive oil
• 8 oz. vegetarian sausage links cut into bite-size pieces
• Cheese cottage cubes
• 1 medium yellow onion, chopped
• 1 medium sliced green bell pepper
• 1 lb. all-purpose potatoes, peeled and diced
• 2 c cored and shredded Savoy cabbage
• 1 small butternut squash, peeled 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
• 2 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
How to cook:
1. Firstly, Heat the oil in a large heavy pot over medium heat.
2. Add the sausage and Cheese cottage cubes, stir them occasionally and cook until it turns brown, for around 5 minutes. Remove the pot from the hearth and set aside for the rest.
Move to the next step,
3. Take another pot, add the onion to the pot, cover it, and cook it for around 5 minutes until softened, and stir also.
4. Add the bell pepper, cover it, and cook exactly for 5 minutes, stirring a few times in the middle of cooking.
5. Mix the following veggies – potatoes, cabbage, squash, turnip, tomatoes, stock, tamari, bay leaves, and salt and pepper to taste.
6. Cover and boil until the veggies are soft, for about 45 minutes.
7. Add seasonings – oregano and red pepper flakes.
8. At last, add chickpeas and cook uncovered for 10 minutes to mix the flavors and evaporate the liquid slightly. Remove and leave the bay leaves. Once the bubbles come out, reduce to low heat. Stir in the prior cooked vegetarian sausage and cottage cheese, heat thoroughly.
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Tan-tanaa!! You have made the Burgoo successfully. Now serve with crusty bread and/or cornmeal muffins and garnish with parsley.
