Brunswick Stew

28 oz can diced tomatoes, drained

2 14 oz cans jackfruit in brine, drained, rinsed and separated into shreds

One onion, diced

2 tbsp olive oil

8 oz tempeh, crumbled

3 tbsp minced garlic

1 tbsp gumbo file

1 cup primal kitchen barbecue sauce

A splash of Wright’s liquid smoke

2 cups Pacific vegetable broth

3 tbsp Wizard’s gluten free vegan Worcestershire sauce

Big splash Frank’s Red Hot

1 cup frozen roasted corn

1 cup frozen lima beans

Salt and pepper to taste

Sautee the onion in olive oil until softened. Add tempeh and jackfruit and stir until tempeh starts to brown. Add garlic and sautee for another minute. Add tomatoes, broth, barbecue sauce, worcestershire sauce, gumbo file and hot sauce. Simmer for 30 minutes. Add corn and beans. Simmer another 10 minutes. Serve.