Shepherd's stew

The shepherd’s stew is not so named. It is a vegetable-rich soup sauce filled with delicious potatoes and tofu, silky herbs and fresh vegetables. It is ideal to cook this stew if you have accumulated a huge amount of vegetables and herbs in your home.

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You will need

-1/2 Art. olive oil
-1/2 tsp paprika
-1/2 tsp turmeric
-1/4 tsp black pepper
-1 medium yellow onion, diced
-4 garlic cloves, chopped
-3 medium red potatoes,, diced
-3 medium carrots, chopped
-3 celery stalks, chopped
-800 grams of any chopped mushrooms
-1/3 cup general purpose flour
- 1 and 1/2 tsp. dried italian herbs
-1/2 tsp dried rosemary
-3 tbsp. soy sauce
-1 tablespoon of Worcestershire vegan sauce
-3 cup vegetable broth
-2 cups of water (more or less for the desired thickness)
-1 tablespoon of olive oil
-100 grams of solid tofu
-1 tablespoon of apple cider vinegar
-2 tablespoons of nutritional yeast
-1/2 cup fresh parsley, chopped
-2 large handfuls of fresh spinach

Instruction manual

In a large soup pot, heat the olive oil over medium heat. Add paprika, turmeric and black pepper. Stir constantly for about 30 seconds. Add onions and garlic. Stew for 5 minutes until the onion is tender. Add potatoes, carrots and celery. Fry everything for about 10 minutes. Then add the mushrooms and sauté for another 5 minutes.

Then add flour and dry herbs. Mix well. Reduce the heat to medium and add soy sauce, Worcestershire, broth and water. Bring to a boil, then cover and reduce heat. Simmer for about 15 minutes or until the potatoes are tender.

Heat the olive oil in a large skillet over medium heat. Add diced tofu to the pan. Fry for about 10-15 minutes, stirring until the crust becomes crispy and golden.