Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, January 10, 2007

Vegetariana Creole StewVegetariana Creole Stew

Jyoti's Tasty Tip:

ts a soup; no its a stew. I dont care, it tastes so..good! Thats what they always say. In our deli, we always run out of this so fast because people eat it as a one dish meal and on top of that they take it home to freeze. Very understandable.

Remember, it's all about the taste!   Chef Jyoti                                                                      


1 cup Organic 7 Bean and Barley Soup Mix (bulk), rinsed
12 cups filtered water
3 tablespoons Newman's Own organic extra virgin olive oil
2 pieces Tofurky Italian sausage, sliced -inch crosswise
1 medium organic red onion, diced small
1 small organic carrot, diced small
1 organic fennel bulb trimmed and diced small
1 small organic green pepper, diced small
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
teaspoon chili flakes
cup organic crushed tomato
1 tablespoon vegetable broth powder
bunch organic Italian flat parsley, coarsely chopped

Sea salt and black pepper, to taste for garnish


  1. In a large saucepan, combine 7 Bean and Barley Soup Mix with 10 cups of water; bring to a boil and simmer medium high until soft, about 1 hours, half covered. Set aside.

  2. In a large skillet heat olive oil over medium high heat, add Tofurky Italian sausage and stir frequently until golden brown, 2 minutes.

  3. Add onion, garlic, carrot, fennel, green pepper, and pinch of sea salt and black pepper.  Cover and stir occasionally until they are caramelized and softened, about 2 minutes.

  4. Stir-in herbs, paprika, and chili flakes. Then combine this vegetable mixture to the cooked soup blend from (1) above.

  5. Bring the saucepan with the mixture to a boil; add crushed tomato, 2 cups of water, vegetable broth powder, sea salt and black pepper. Reduce the heat to simmer for 8 to 10 minutes.

  6. Taste and correct seasonings and then add parsley at the end.

  7. Serve right away and garnish with parsley.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2007 Talley's Green Grocery