Brunswick Stew
Just like my barbecue sandwich I use hearts of palm to give this Brunswick stew recipe it’s meaty stringy texture. Nothing says fall like a brimming bowl of Brunswick stew. This recipe uses fire roasted tomatoes which I started using after I read Susan’s (of FatFreeVegan.com) tomato soup recipe entry. Props go out to her for turning me on to those. I sometimes have trouble getting them at the grocery store I shop at and solved that by ordering bulk at amazon.com. They really do add a lot of depth to chili, soups and stews. GO TO RECIPE >
I wanted to remind everyone how important it is to follow the directions of a recipe exactly. I was making my own pizza cheeze the other day and I didn’t follow my own recipe. I didn’t measure, added some new ingredients (feeling cocky and creative) and it didn’t turn out. I’m guilty of doing this with other people’s recipes as well. What is the point of following a recipe if you are going to add your own ideas to it and not even bother to accurately measure? Having people blog about making my recipes is both exciting and sometimes quite difficult, as I can be a little bit of a control freak. It pains me to read someone take out my brownie cookies in mid baking. And I’m powerless to stop them from photographing the results. lol But who am I to tell someone they can’t eat cookies partially baked?
I got an amazing fake Salisbury Steak recipe coming up at the start of next week. If you loved my lentil loaf recipe, you’re going to love this one.
Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. 
Shannon said,
October 26, 2009 @ 2:24 pm
Oh.my.goodness! We just made this stew, and it’s delicious! I love your blog/website, and will be linking to it. Thanks so much!
Meredith said,
May 24, 2010 @ 12:02 pm
Just found this nearly 2 years after posting - but it looks delicious!! I’d never thought of using hearts of palm to mimic Brunswick Stew’s meaty, stringy texture. And I definitely agree with you on using fire roasted tomatoes. I don’t think I can ever go back to plain boiled tomatoes ever again. I’ve never been a fan of adding BBQ to my Brunswick stew, but the liquid smoke is something I think I’d like to try.
On a side note, I strongly disagree with your statement about following recipes exactly. I guess I can understand frustration seeing others blog your recipes and then not following them, but what about the rest of us who are just cooking for fun? Cooking is such a flexible and personal thing. And who’s to say that maybe we won’t discover a better way of making a recipe? Maybe an addition you’ve never thought of or a substitution for better texture or taste. So yea, sure, I’m sure it’s hard to see people butcher your recipes (why they’d take cookies out that early I have NO idea), but I don’t agree that improvisation is a bad thing. It’s a difference in how people cook. Some of us measure everything exactly to the recipe, and some of us don’t. A recipe can be a guideline. That doesn’t mean that all of our recipes will fail …