Vegetarian Brunswick Stew

I have wanted to for some time to make a vegetarian Brunswick Stew and I was delighted to find one in the Vegetarian Meat and Potatoes Cookbook by Robin Robertson. It was not until I set about making the recipe that I discovered that the recipe in this cookbook left out most of what makes Brunswick Stew taste like Brunswick Stew. At this point I whipped out my mom's meat Brunswick Stew recipe and went about combining the two. Below is the result.

1/2 tablespoon extra virgin olive oil
2 vegetarian sausage links
1/2 sweet onion, diced
1 stalk of celery, diced
1 potato, peeled and diced
1 clove of garlic, minced
4 cups vegetarian broth
1/2 pound frozen corn
1/2 pound frozen lima beans
1/2 cup ketchup
1/4 cup white vinegar
1/4 cup vegan Worcestershire sauce
1-14.5 ounce can diced tomatoes
1 package vegetarian crumbles
dash of Tabasco
dash of liquid smoke

1. In a large saucepan or stoke pot brown the sausage and onion in the oil until the sausage is browned and the onion is slightly translucent. Add the celery, potato, garlic and saute. Add the broth and bring to a boil. Reduce to simmer, and add the remaining ingredients. Cover and allow to simmer for 1 hour.