Meatless Monday: Vegan Brunswick Stew

I love Meatless Mondays. I should have brought them back sooner, although I will probably alternate months that they appear. This week I decided to try something I know Mr. H likes but a vegan version of it: Vegan Brunswick Stew.

Vegan Brunswick Stew

I don’t personally know much about Brunswick Stew. It’s not really something I’ve really eaten before. But it’s always fun to try something new. And lucky for me, I have a great friend with a similar palate to mine who made this recipe. (So all credit to her for this recipe, link at bottom for original!)

Vegan Brunswick Stew Reactions?

Vegan Brunswick Stew

Mr. H actually really liked this version of Brunswick Stew. And I have to say, I liked it a lot as well. Mr. H said that it would also taste really good with some beef thrown in (he’s a serious carnivore, what can I say?) Despite that comment, he still really enjoyed it, enough to have seconds. Ok, I had seconds too. This really is a delicious recipe, and I’m so glad I tried it.

I’m no longer going to blog about recipes that did not turn out well for us. So this recipe is obviously going on the list of things to make again. In fact, I only had one complaint, which had nothing to do with the recipe. It was all my fault for having a crappy barbecue sauce in the house.

Vegan Brunswick Stew

That’s my one special note for this. Really be careful with the barbecue sauce you choose because it will be your entire flavor. We happened to have a cheap one open in the fridge that I used for this recipe attempt. Next time, I’ll make sure to have a better sauce on hand.

I made only one change in the recipe. I used my pressure cooker to make it instead of cooking it on the stove for several hours. (Originally, I intended to slow cook this all day long, but my blonde brain flaked on me and I forgot to start it early enough. My posted recipe will show the changes made to make this in the pressure cooker instead of making this on the stove.)

Vegan Brunswick Stew

Yield: 8

Vegan Brunswick Stew


  • 1-14 oz jar Hearts of Palm
  • 1 Large Onion, chopped
  • 3 Stalks Celery, chopped
  • 2 Cloves Garlic, minced
  • 2 Russet Potatoes, cut into small chunks
  • 1-14 oz can Diced Fire-Roasted Tomatoes (liquid included)
  • 1-15 oz can Tomato Sauce + 1 can water
  • 16 oz Frozen Yellow Corn
  • 8 oz Frozen Baby Lima Beans
  • 3 tbsp Olive Oil
  • 1/2 cup Barbecue Sauce
  • 2 tbsp Soy Sauce
  • 1/4 cup Molasses
  • 1 tbsp Liquid Smoke
  • 1/4 tsp Black Pepper
  • Salt to taste


  1. Prepare hearts of palm. Remove from jar, discard liquid. Cut stalks in half and pull out the tender middle parts of the hearts. Shred with your hands. Slice the outer portion very thinly with a knife.
  2. Throw all ingredients in your pressure cooker.
  3. Cook on high pressure 25-30 minutes, sealed.
  4. Let natural release 10-15 minutes, then do a quick release.
  5. Serve and enjoy! (I added sour cream and cheese on top of mine and it was awesome too!)
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This Vegan Brunswick Stew recipe brought to you by:
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