This recipe is from Vegetarian Times (November/ December 2008)
Ingredients
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[0] => Array
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[b8a19fee-99ef-70b4-79a0-9bf51d65524a] => Array
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[title] => "broth, vegetable, low sodium"
[ingredientid] => 35914
[ingredientuuid] => b8a19fee-99ef-70b4-79a0-9bf51d65524a
[quantity] => 4.00
[measure] => cups
[title_custom] => low-sodium vegetable broth
[componentid] => 0
[method] =>
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[4deb7076-dd7a-98c4-4d1c-eec843092c01] => Array
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[title] => celery, stalk, fresh, med
[ingredientid] => 5715
[ingredientuuid] => 4deb7076-dd7a-98c4-4d1c-eec843092c01
[quantity] => 1.00
[measure] => each
[title_custom] => rib celery with leaves
[componentid] => 0
[method] => chopped
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[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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[title] => garlic, cloves, fresh
[ingredientid] => 16875
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[quantity] => 2.00
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[title_custom] => cloves garlic
[componentid] => 0
[method] => minced (2 tsp.)
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[title] => bay leaf, crumbled
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[title_custom] => bay leaf
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[method] =>
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[title] => thyme, fresh
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[quantity] => 1.00
[measure] => each
[title_custom] => whole thyme sprig
[componentid] => 0
[method] => plus 2 Tbs. chopped fresh thyme, divided
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[a97f60ee-1fd0-11d4-798a-7e799d811534] => Array
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[title] => oil, olive, pure
[ingredientid] => 22465
[ingredientuuid] => a97f60ee-1fd0-11d4-798a-7e799d811534
[quantity] => 0.25
[measure] => cup
[title_custom] => olive oil
[componentid] => 0
[method] =>
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[title] => onion, fresh, med, fda
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[quantity] => 1.00
[measure] => each
[title_custom] => medium onion
[componentid] => 0
[method] => peeled and diced (1 cup)
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[title] => flour, all purpose, bleached, enrich
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[1417652f-0ef0-9284-294a-4f6d057fb4fa] => Array
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[title] => "potatoes, w/skin, fresh, sml 1 3/4"-2 1/4", usda"
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[quantity] => 1.00
[measure] => pound
[title_custom] => small white potatoes
[componentid] => 0
[method] => diced (4 cups)
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[8c0fc288-c16e-8604-1989-255f08ee3257] => Array
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[title] => corn, yellow, sweet, kernels, fzn, 10oz pkg
[ingredientid] => 10202
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[quantity] => 4.00
[measure] => cups
[title_custom] => frozen corn kernels
[componentid] => 0
[method] =>
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[b27f1dd7-00e2-bff4-9dbf-2a046c39d121] => Array
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[title] => lunchmeat, turkey, oven rstd, fat free, sliced
[ingredientid] => 20972
[ingredientuuid] => b27f1dd7-00e2-bff4-9dbf-2a046c39d121
[quantity] => 2.00
[measure] => cups
[title_custom] => chopped vegan turkey roast, or 3 frozen vegan chicken cutlets
[componentid] => 0
[method] => thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped
)
[f43e9bf6-c376-0dd4-4582-504491bf9423] => Array
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[title] => tomatoes, italian/plum, fresh, year round avg
[ingredientid] => 33352
[ingredientuuid] => f43e9bf6-c376-0dd4-4582-504491bf9423
[quantity] => 4.00
[measure] => each
[title_custom] => plum tomatoes
[componentid] => 0
[method] => peeled, seeded, and diced (2 cups)
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[f56c9865-2848-64b4-61d4-9289b24f08d3] => Array
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[title] => avocado, fresh, med, fda
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[quantity] => 1.00
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[title_custom] => medium avocado
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[method] => diced (1 cup)
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[0ff6ce8e-090d-fe74-f92b-190def3b09aa] => Array
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[title] => herb, cilantro, leaves, fresh
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[method] => coarsely chopped
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[0a2c8c77-1b6f-06c4-b996-f223005d7522] => Array
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[title] => juice, lime, fresh
[ingredientid] => 19886
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[quantity] => 2.00
[measure] => tablespoons
[title_custom] => lime juice
[componentid] => 0
[method] => plus lime wedges for garnish, optional
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)
)
-
4 cups low-sodium vegetable broth
-
1 rib celery with leaves chopped
-
2 cloves garlic minced (2 tsp.)
-
1 bay leaf
-
1 whole thyme sprig plus 2 Tbs. chopped fresh thyme, divided
-
1/4 cup olive oil
-
1 medium onion peeled and diced (1 cup)
-
1/4 cup flour
-
1 pound small white potatoes diced (4 cups)
-
4 cups frozen corn kernels
-
2 cups chopped vegan turkey roast, or 3 frozen vegan chicken cutlets thawed and chopped, or 1 5.5-oz. pkg. vegan turkey slices, coarsely chopped
-
4 plum tomatoes peeled, seeded, and diced (2 cups)
-
1 medium avocado diced (1 cup)
-
1/4 cup cilantro coarsely chopped
-
2 tablespoons lime juice plus lime wedges for garnish, optional
Recipe Method
1. Place
broth,
celery,
garlic,
bay leaf, and
thyme sprig in
large stockpot. Bring to a boil, cover,
reduce heat to low, and
simmer 10 minutes. Transfer
broth to
large bowl, and
set aside.
2. Heat olive oil in same pot over low heat. Saute onion 6 to 8 minutes, or until translucent. Add flour gradually, and cook 5 minutes or until flour mixture is smooth and beginning to dry, stirring constantly.
3. Add reserved broth gradually, until blended with flour. Stir in potatoes and chopped thyme. Raise heat to medium-low and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.
4. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.
5. Stir in tomatoes, avocado, cilantro, and lime juice. Season with cayenne pepper to taste. Serve with extra lime wedges, if desired.