Shepherd's stew is not so named by chance. This is a vegetable-rich soup sauce filled with delicious potatoes and tofu, silky greens and fresh vegetables. It is ideal to cook this stew if you have a huge amount of vegetables and herbs at home.
It is necessary
- -1/2 Art. olive oil
- -1/2 tsp paprika
- -1/2 tsp turmeric
- -1/4 tsp black pepper
- -1 medium yellow onion, diced
- -4 cloves of garlic, chopped
- -3 medium red potatoes, cut into cubes
- -3 medium carrots, chopped
- -3 celery stalks, chopped
- -800 grams of any chopped mushrooms
- -1/3 cup all-purpose flour
- - 1 and 1/2 tsp dried italian herbs
- -1/2 tsp dried rosemary
- -3 tbsp. soy sauce
- -1 tablespoon Worcestershire Vegan Sauce
- -3 cups vegetable broth
- -2 cups of water (more or less for the desired thickness)
- -1 tablespoon olive oil
- -100 grams of hard tofu
- -1 tablespoon apple cider vinegar
- -2 tablespoons nutritional yeast
- -1/2 cup fresh parsley, chopped
- -2 large handfuls of fresh spinach
Instructions
Step 1
In a large soup casserole, heat olive oil over medium heat. Add paprika, turmeric and black pepper. Stir constantly for about 30 seconds. Add onion and garlic. Simmer for 5 minutes, until the onion is tender. Add potatoes, carrots and celery. Fry everything for about 10 minutes. Then add the mushrooms and fry for another 5 minutes.
Step 2
Then add flour and dried herbs. Mix well. Reduce 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.
Step 3
Heat olive oil in a large skillet over medium heat. Add diced tofu to the saucepan. Stir for about 10-15 minutes, stirring occasionally, until crisp and golden brown.
Step 4
Remove soup from heat and add vinegar, nutritional yeast, fresh parsley, spinach, and toasted tofu.
Step 5
Serve hot and sprinkle with paprika and fresh parsley.
