Bluegrass Kentucky Burgoo

Gather

Ingredients

• 8 oz maitake (Hen of the Woods) or oyster mushrooms, torn into bite-sized clusters
• 8 oz cremini mushrooms, quartered
• 8 oz organic tempeh, steamed for 8 minutes and roughly crumbled
• 3/4 cup dried brown or French green lentils, rinsed
• 2 tbsp extra virgin olive oil, divided
• 1 large yellow onion, coarsely chopped
• 3 medium carrots, sliced into 1/2-inch rounds
• 2 celery ribs, sliced
• 4 garlic cloves, minced
• 1/4 cup straight Kentucky bourbon (or 2 tbsp apple cider vinegar + 1 tbsp apple juice for alcohol-free)
• 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 2 cups shredded savoy cabbage
• 1 can (15 oz) baby lima beans, rinsed and drained
• 1 1/2 cups sweet yellow corn kernels
• 1 can (14.5 oz) diced fire-roasted tomatoes with juices
• 2 tbsp double-concentrated tomato paste
• 6 cups dark mushroom stock or rich vegetable broth (optionally enriched with 1 tsp yeast extract for deep gamey umami)
• 3 tbsp apple cider vinegar
• 2 tbsp vegan Worcestershire sauce
• 1 tsp smoked paprika
• 1/4 tsp ground allspice (essential Bluegrass spice note)
• 1/4 tsp cayenne pepper
• 2 fresh thyme sprigs (or 1 tsp dried thyme)
• 1 dried bay leaf
• 1 tsp sea salt and coarse freshly ground black pepper
• 1/2 cup fresh flat-leaf parsley, finely chopped

Make

Method

1. 01Roast the forest mushrooms: Heat oven to 425°F. Toss torn maitake and cremini with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Roast on a parchment-lined baking sheet for 18 minutes until edges are crisp and deeply browned.
2. 02Sear the rustic tempeh: Heat 1 tablespoon olive oil in a large heavy Dutch oven over medium-high heat. Add crumbled tempeh with a dash of tamari and coarse black pepper; cook 5 minutes until golden brown, then transfer to a plate.
3. 03Sauté garden vegetables: In the same pot, cook the chopped onion, carrots, and celery with a pinch of salt for 7 minutes until sweet and beginning to caramelize.
4. 04Caramelize tomato paste: Add the minced garlic, tomato paste, allspice, and cayenne. Stir continuously for 90 seconds until the paste darkens to a rich mahogany.
5. 05Bluegrass bourbon deglaze: Pour in the Kentucky bourbon, vigorously scraping the bottom of the pot to incorporate all caramelized fond. Simmer for 2 minutes until the alcohol scent cooks off and the liquid reduces.
6. 06Build the broth: Add the diced potatoes, lentils, fire-roasted tomatoes, apple cider vinegar, vegan Worcestershire, bay leaf, and thyme sprigs.
7. 07Simmer lentils & potatoes: Pour in the rich mushroom stock and bring to a rolling boil. Reduce heat to medium-low, cover, and simmer for 25 minutes until lentils and potatoes are tender.
8. 08Incorporate meats & harvest greens: Uncover and fold in the shredded savoy cabbage, baby lima beans, sweet corn, browned tempeh, and roasted maitake mushrooms.
9. 09Simmer to spoonable density: Simmer uncovered for 15 to 20 minutes more, stirring occasionally, until the stew is remarkably thick, velvety, and deeply aromatic.
10. 10Rest, garnish & enjoy: Remove from heat. Discard the bay leaf and thyme stems. Taste and adjust with salt, black pepper, and a final splash of vinegar. Garnish generously with fresh parsley and serve with warm buttermilk-style vegan biscuits.