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    Home » RECIPES » Entrees

    BBQ Veggie Stew Recipe

    Published: Apr 17, 2013 / Modified: Aug 10, 2020 by: Karen Lee / This post may contain affiliate links. As Amazon Associate I earn from qualifying purchases. /

    Barbecue Veggie Stew in blue white bowl

    When I went to the NAIAS Digital Summit for Ford in January, I requested "vegetarian" meals. This was the first time I ever requested 'special' meals at a conference. Since I'm not "Kosher" nor "gluten sensitive", I never had to put down any special diets. And I never picked 'vegetarian' as a choice since I can always find seafood as an alternative. But I wasn't sure what was going to be available for me in Detroit.

    So when registering for the Digital Summit, I decided to put down "Vegetarian" - kinda feeling silly but felt I needed to specify if I wasn't going to starve.

    And boy am I glad I requested it because when we went to the "Eagle Tavern", they served colonial style cuisine, meaning, meat, meat, and more meat. But what did I get? Chick Pea Stew. Don't laugh though. It was delicious and chick peas aren't my favorite kinds of peas! I never had chick peas cooked the way they did. It was in a stew with chunks of tomatoes, lots of herbs, and a hint of garlic. It was very filling and perfect with crusty artisanal bread that they served for the table.

    So when I wanted to recreate the stew, well, you know me; I had to put a 'spin' on the original recipe and come up with my own rendition.

    I made it into a veggie stew, using my BBQ sauce, lots of hearty veggies like carrots, celery, cauliflower, and even topped it polenta.

    Try it! I know you'll like it. And with the leftover, I made gluten free Spanish veggie lasagna! (Recipe will be posted next week.)

    BBQ Veggie Stew Recipe

    • 5 cups of chick peas
    • 2 celery stalks, diced
    • 2 carrots, diced
    • 1 head of cauliflower, cut up
    • 2 C BBQ Sauce of your choice
    • 1 C Diced tomatoes
    • 3 Cloves of garlic, sliced
    • 1 Med onion, diced

    Instruction

    • Soak chick peas over night in cold water.
    • In a crock pot, add chick peas and just enough water to cover. Add BBQ sauce, tomatoes, onions, and garlic. Cook on HIGH for 6 hours. You can do this overnight too.
    • After cooking for about 6 hours, add carrots, celeries, and cauliflower pieces. Cook for another 2 hours or until veggies are soft. If you work during the day, you can take the peas out of the crock pot when you come home, transfer to a large pot and add the veggies and simmer for about 30-40 minutes or until veggies are soft.
    • Make polenta according to the cooking instructions.
    • Serve hot with polenta.

    This recipe makes 6 cups of stew. You can cut the recipe in half if you like but let me tell you; the leftover is just as yummy! I made gluten free Spanish veggie lasagna with this stew and it was yummylicious!

    Oh, and here is my BBQ Sauce recipe.

    Karen's BBQ Sauce

    • ¼ C Unsulfured Molasses
    • ¼ C Vegan, Gluten-Free Worcestershire Sauce
    • ¼ C Dijon Mustard
    • ½ C Ketchup
    • ¼ C Tomato Paste
    • ½ C Brown Sugar
    • ¼ C Apple Cider Vinegar
    • 2 tablespoon Horseradish
    • 1 Large Clove of Minced Garlic
    • 2 tablespoon Pureed Onion
    • 1 teaspoon Salt
    • 1 teaspoon Pepper

    Add all the ingredients, bring to boil and simmer for about 30 minutes. Refrigerate unused sauce in a glass jar. Good for a month. Good on ANYTHING!

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    About Karen Lee

    I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite simple & easy, allergy-friendly recipes with you! Let's connect on Instagram || Facebook || Pinterest || YouTube Learn more about me on the ABOUT page.

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    Karen Lee

    Hi, I'm Karen! I am a food writer, recipe developer, and a cookbook author sharing my family’s favorite allergy-friendly, simple & easy recipes with you!

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