Southern Brunswick Stew
We raised our kids in a rural southern community in North Carolina where churches cooked the iconic Brunswick stew and sold it to large crowds as a fundraising event. It’s a tomato-based stew loaded with sweet and smoky BBQ flavors and chocked full of veggies. This vegan version of a southern tradition is thick, hearty, and satisfying!
Prep time: 20 minutes
Cook time: 40
- Large Soup Pot
- Knives & Cutting Boards
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, medium diced
- 1 large white potato, medium diced
- One 14-ounce can young green jackfruit, shredded
- 2 cups low sodium vegetable broth
- One 15-ounce can diced tomatoes
- ¾ cup BBQ sauce (I use Bone Suckin’ brand)
- 1 tablespoon Dijon (or yellow mustard)
- 2 tablespoons vegan Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes
- 1 cup frozen corn
- 1 cup frozen peas or lima beans
- Salt to taste
- In a large soup pot, sauté the onions, celery, and carrots over medium-high heat in a small amount of water or vegetable broth until onions are translucent.
- Add the remaining ingredients, except for the corn and peas, to the pot, and bring to a boil. Turn the heat to low and simmer for 30 minutes or until the potatoes are tender. Add the corn and peas and continue to cook for another 10 minutes. Serve warm.
Hint: Brunswick Stew will have different flavor profiles depending on the BBQ sauce you use. Some like it sweet, some like it a bit tangy, but whatever brand or flavor of BBQ sauce you choose will determine the outcome of the stew. There is no right or wrong way to flavor your stew, so select the BBQ flavor you love!