This smoky, comforting, vegan Brunswick stew is made with a mix of hearty tempeh and jackfruit in a barbecue infused tomato sauce. Bursting with flavor and guaranteed to satisfy your barbecue cravings!
Coat the bottom of a large pot with oil and place it over medium heat.
Give the oil a minute to heat up, then add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it begins to soften up.
Add the jackfruit and tempeh to the pot. Use a spoon to break up pieces of jackfruit and tempeh as it cooks. You can also use a fork to pull apart chunks of jackfruit. Cook the jackfruit and tempeh for about 5 minutes, until the tempeh begins to brown.
Add the garlic and cook it for about a minute, until very fragrant.
Stir in the broth, tomatoes, barbecue sauce, Worcestershire sauce, liquid smoke, cayenne pepper, and okra.
Bring the liquid to a boil, lower the heat, and allow the stew to simmer, stirring occasionally, until it thickens and the okra becomes tender, about 30 minutes.
Stir in the corn and lima beans. Continue simmering the stew for a minute, just to heat the veggies.
Remove the pot from heat and season the stew with salt, pepper, and hot sauce to taste.
Ladle into bowls and serve.