Vegetarian Booyah

  • Yield:6 Servings
  • Time:
    1 hr, 35 mins show details

Altered from the family recipe

Tags: American, boiled, lunch, dinner, main dish, soup, hearty

Ingredients

  • ¼ cup
    Nutritional yeast
  • ⅔ cup
    Hot water
  • 2 tablespoons
    Butter, Or oil
  • 1
    Onion, Diced
  • 12 ounces
    Quorn Chik'n tenders, or any fake chicken bites
  • 2 tablespoons
    Miso
  • 1 tablespoon
    Rosemary
  • 1 tablespoon
    Marjoram
  • 1 tablespoon
    Thyme
  • 1 tablespoon
    Sage
  • ½
    Head of cabbage, Chopped
  • 1
    Stalk of celery, Diced
  • 2
    Carrots, Diced
  • 1
    Can whole tomatoes
  • 1 pound
    Waxy potatoes, Peeled and diced
  • 1
    Rutabaga, Peeled and diced
  • 4 cups
    Water
  • 2 teaspoons
    No- chicken Better than Bouillon optional
  • 1 tablespoon
    Corn starch
  • 6 ounces
    Frozen corn
  • 6 ounces
    Frozen peas
  • 3 tablespoons
    Black pepper
  • Salt, To taste
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Equipment

  • Stock pot

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Preparation

  1. Add water to nutritional yeast. Set aside.

  2. 20 mins

    Saute onions and butter until soft, then add chik'n. Saute until edges are brown.

  3. 5 mins

    Add miso and saute until fragrant.

  4. 30 mins

    Add spices, cabbage, celery, and carrots.

  5. 30 mins

    Add rutabaga, potatoes, tomatoes, water, bouillon. Pour in nutritional yeast water but not the sediment.

  6. Whisk corn starch with a little hot water, then add to pot.

  7. 10 mins

    Add frozen veggies, salt, and pepper. After 10 minutes, season to taste.

Notes

Serve with oyster crackers!

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