Chunky Vegetable Stew

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1 medium-sized bunch kale

2 tsp. olive oil

4 cloves garlic, minced

1 medium-sized red onion, chopped

1 medium-sized red bell pepper, chopped

3 medium-sized unpeeled russet potatoes, cut into 1/2-inch pieces

1 1/2 cups dry vermouth

1 6-oz. pkg. sliced white mushrooms

1 medium-sized head cauliflower, cut into about 2-inch florets

1 14.5-oz. can Mexican-style stewed tomatoes

3 Tbs. chopped fresh thyme

3 Tbs. nutritional yeast

1 1/2 Tbs. cornstarch

2 Tbs. cold water

1 Tbs. tamari soy sauce

1/4 tsp. lemon pepper

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