Brunswick Stew - My Vegan Cookbook

Brunswick Stew

  • COOK
    45 Mins
  • PREP
    15 Mins
    60 Mins

Hearts of palm give this Brunswick stew recipe it's meaty stringy texture.

Nothing says fall like a brimming bowl of Brunswick stew.

Original Release Date: September 25, 2008

Nutritional Facts
Servings 5Serving Size 1 Cup




  • 1 14 oz. Can Hearts of Palm
  • 1 Teaspoon Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 1/2 Cup White or Yellow Onion, Chopped
  • 1/2 Cup Celery, Chopped
  • 2 Tablespoons Barbecue Sauce
  • 2 Tablespoons Soy Sauce
  • 1 14 oz. Can Diced Fire Roasted Tomatoes, Undrained
  • 1 8 oz. Can Tomato Sauce
  • 1 11 oz. Can Yellow Whole Kernel Corn, Undrained
  • 1 1/2 Cups Water
  • 1 Teaspoon Molasses
  • 1/4 Teaspoon Liquid Smoke
  • Salt and Pepper to taste


First prepare the palm hearts. To prepare the hearts of palm for cooking, slice half way into the hearts and slide your finger into the slice and pull out the tender middle of the hearts. This part of the hearts will shred very easily just by using your fingers. You can see already that this will create a very stringy, meaty texture. Now take the remaining outer part of the hearts and slice them into thinly sliced strips. These will become stringier during the cooking process.

Next, In a large saucepan saute onions, celery, garlic with the oil on medium heat until vegetables are tender. Add the prepared palm hearts to the pan along with the soy sauce and barbecue sauce and saute an additional 3 to 4 minutes, mashing the hearts downward to separate and soften the fibers. Add canned tomatoes, corn, water, molasses, liquid smoke, salt and pepper and cook on medium heat uncovered for about 30 minutes.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.