New England Boiled Dinner

This hearty stew-type entree is aromatic and delicious. It’s the perfect answer to a cold day.

Ingredients

  • cup extra-virgin olive oil
  • 1 medium sweet onion, cut into thick wedges, separated
  • 3 medium carrots, cut into thick slices
  • 4 ribs celery, leaves included, cut into 1½-inch slices
  • 3 medium red skin potatoes, quartered
  • 1 small butternut squash, peeled, seeded, and cut into 1½-inch pieces
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 teaspoon dried fennel seeds
  • Salt and pepper, to taste
  • ½ 6-ounce package soy pepperoni, slices separated
  • ½ 6-ounce package smoked tempeh strips, cut in half
  • 2 quarts water
  • 1 small head savoy cabbage, cored and cut into thick slices
  • 6 tofu hot dogs, cut in half
  • 1 2-pound bag sauerkraut, with liquid

Method

Heat the oil in an 8-quart pot over low-medium heat. Add the onion, carrots, celery, potatoes, squash, sage, thyme, fennel seeds, salt, and pepper. Stir to coat. Cover and cook for 15 minutes, stirring occasionally. Add the pepperoni, tempeh, and water. Raise the heat to medium-high and bring to a boil, stirring occasionally. Cook at a medium boil for 30 minutes, stirring occasionally until the carrots are tender. Add the cabbage, hot dogs, and sauerkraut. Cover and cook for 5 minutes, then stir and continue cooking, covered for about 10 minutes, until the cabbage is tender. Taste for seasonings.

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