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Brussel sprout recipe

Vegetable Stew
(1 serving)

1 small onion
Small chunk rutabaga
1 small carrot
1 cup mushrooms
6 to 8 Brussels sprouts
1/4 cup vegetable broth
Few sprigs cauliflower
1 Tbsp. tomato paste
1/2 tsp. marjoram
1 bay leaf
Black pepper to taste
2/3 cup water
Soy sauce to taste
Whole wheat bread as required

1. Chop the onion finely.  Dice the rutabaga and carrot into roughly the same
size.  Slice the mushrooms.  Halve the sprouts.
2. Heat the broth in a saucepan and add the vegetables.  Stir well for 2-3
minutes.  Add the tomato paste, the herbs and the pepper, then pour in the
water.  Stir well, bring to the boil, lower heat, cover pan, and simmer for
15-20 minutes, by which time most or all of the water should have been
absorbed and the vegetables all be tender.
3. Remove bay leaf.  Stir in a little soy sauce to taste, and serve
immediately, accompanied by thick slices of bread.

Source:  The Single Vegan, by Leah Lenneman

Notes:  I replaced 1 Tbsp. oil with 1/4 cup vegetable broth.  Try substituting
turnip or potato if you don't like rutabaga.