Comforting Shepherd’s Stew


January and new year resolutions. I’m not into it too much. The latter that is. However, if you’ve got some changes to make in your life, especially in the food department (don’t we all…don’t touch that Oreo, Katie…) or just want to learn how to make healthier choices and free yourself from those “food prisons” I know some people put themselves in, then you’ll have to check out my blogger friend Claire’s new ebook over at Eat Well Party Hard. It’s a very funny, no-nonsense ebook, complete with worksheets and straightforward advice to help get you on the right path. So go check it out!  January also calls for stew. But not just any stew. A thick, rich and almost gravy-like stew filled with hearty potatoes, crispy tofu, silky greens and fresh veggies. This stew is full of flavor and sure to fill you up! It’s not messin’ around. 

I’m not sure if the Lower 48 is still having their winter storm *cough* just another day in Alaska *cough*, but being born and raised in The Last Frontier, I can definitely say that this is one BA cold weather soup. Perfect for those -20 F days (not including wind chill). Has it warmed up in the States yet?

Comforting Shepherd’s Stew

Serves 8

  • 1/2 Tbsp. olive oil
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/4 tsp. black pepper
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 medium red potatoes, diced
  • 3 medium carrots, sliced
  • 3 celery stalks, sliced
  • 8 oz. cremini mushrooms, sliced
  • 1 large portobello mushroom, diced
  • 1/3 cup all-purpose flour
  • 1 1/2 tsp. dried Italian herbs
  • 1/2 tsp. dried rosemary
  • 3 Tbsp. soy sauce
  • 1 Tbsp. vegan Worcestershire sauce
  • 3 cups vegetable broth
  •  2 cups water (more or less for desired thickness)
  • 1 Tbsp. oil olive 
  • 1 lb. package of extra-firm tofu (I like sprouted tofu), drained and cubed
  • 1 Tbsp. apple cider vinegar
  • 2 Tbsp. nutritional yeast
  • 1/2 cup fresh parsley, chopped
  • 2 large handfuls of fresh spinach

Notes: Adjust the water to your personal preference for the soups thickness. If using tofu that’s in a plastic box container as opposed to one that’s vacuum sealed, you’ll probably want to press it for about 20-30 minutes. 

In large soup pot, heat the olive oil over medium. Add the paprika, turmeric and black pepper. Stir for about 30 seconds. 

Now, add in the onion, and garlic. Saute for about 5 minutes, until the onions become tender. 

Add the potatoes, carrots, and celery. Saute for about 10 minutes.

Then, add the mushrooms and saute for an additional 5 minutes. 

Next, add the flour and dried herbs. Stir well to coat. Turn the heat to high and add in the soy sauce, Worcestershire, broth, and water. Bring to a boil, then cover and reduce to a simmer. Allow to simmer for about 15 minutes, or until the potatoes are tender.

Meanwhile, heat olive oil in a large frying pan over medium. Blot the tofu with a clean towel to remove any excess liquid and add the cubed tofu to the pan. Fry for about 10-15 minutes, scraping with a metal spatula, until the outside becomes somewhat crispy and brown.

Remove the soup from heat and stir in the vinegar, nutritional yeast, fresh parsley, spinach, and browned tofu. 

Serve hot and sprinkled with additional paprika and fresh parsley.

I do need to be better about returning library materials on time. I guess that’s my new year resolution…does that count?

Listening to Churchill – Change

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