Gut Healing Vegan Stew

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

375 g firm tofu (one block, crumbled)

1 tsp paprika

1 tsp nutritional yeast

1 tsp garlic powder

sea salt (to taste)

2 carrots (sliced)

1 yellow onion (diced)

1 potato (chopped)

4 cloves garlic (minced)

2 stalks celery (chopped)

1/4 cup red wine

2 tomatoes (diced)

1 cup cremini mushrooms (chopped )

1 tbsp tomato paste

1 tbsp dried thyme

1 tbsp paprika

1 tbsp nutritional yeast

1 tsp garlic powder

1/3 cup whole wheat flour

6 cups vegetable broth

1 1/2 cups frozen peas

2 cups kale (chopped)

1/3 cup italian parsley (chopped)

Directions

Break up a block of extra firm tofu and toss it with paprika, nutritional yeast, garlic powder, and a little sea salt. Bake this at 400F for 25 minutes.

In a pot over medium heat, sauté the onion, carrot, celery, potato & garlic in a splash or water until slightly softened.

Add the red wine, tomatoes, mushrooms, tomato paste, thyme, paprika, garlic powder and nutritional yeast. Simmer until the wine has diluted significantly and the vegetables have softened.

In a separate container, whisk the flour with the vegetable broth and add it to the pot. Bring to a simmer and cook, uncovered, for about 20 minutes. Thicken as needed with more flour our cornstarch.

Add in the peas, tofu, kale, and fresh parsley to taste. Stir until the peas and have thawed and the kale has wilted. Enjoy immediately.