Adapted from Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 250 Recipes, copyright 2001 by Dana Jacobi (William Morrow & Co., 2001).

Serves 4

Anyone with Appalachian roots knows Brunswick stew and is probably surprised to see it in a soy cookbook. Originally made with squirrel, then chicken, this regional American dish dates back to the 1820s. It is rumored that onions were the only vegetable used at first. Over time, other bounty from the late summer and fall harvest was added to the pot. What gives this meatless version authentic flavor is the smoky soy bacon bits. When you are in a hurry, this dish comes together quickly. It will keep and reheat well. Serve over brown rice or beside roast chicken.

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 1 small celery rib, chopped
• 1 medium tomato, seeded and chopped
• 3/4 cup shelled frozen edamame
• 3/4 cup fresh, frozen, or canned corn kernels
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup vegetarian chicken broth or vegetable broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 tablespoons soy bacon bits or 2 crumbled cooked soy bacon strips

1. Heat the oil in a saucepan over medium-high heat. Add the onion, pepper, and celery and sauté until the onion is translucent, about 5 minutes.

2. Add the tomato, edamame, corn, parsley, broth, basil, and thyme. Simmer for 10 minutes, uncovered.

3. Mix in the soy bacon and serve.