Recipe Club: Sumptuous Shepherd's Stew
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Sumptuous Shepherd's Stew
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Sumptuous Shepherd's Stew
Unlike traditional versions of Shepherd’s Stew, this recipe from Angela Liddon of vegan food blog Oh She Glows does without greasy gravy—but fear not, it still features a classic, rich broth. As an added bonus, each portion provides three to four servings of vegetables, making it a great guilt-free dish for celebrating the holidays. For more secretly healthy seasonal feasting, visit for the complete menu.
Serves 6
What You Need:
1 large sweet onion, diced
4 garlic cloves, minced
3 cups plus 2 tablespoons vegetable broth, divided
2 cups peeled chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped celery
2 cups sliced crimini mushrooms
1/2 cup chopped fresh parsley
1/3 cup flour
1-1/2 teaspoons Herbes de Provence
3 tablespoons low-sodium tamari
1 14-oz package extra-firm tofu, drained, rinsed, and pressed
1 tablespoon vegetable oil
2-1/2 teaspoons apple cider vinegar
1/4 teaspoon smoked paprika

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What You Do:

1. In a large pot over high heat, add onion, garlic, and 2 tablespoons vegetable broth and sauté for about 5 minutes. Add carrots, potatoes, celery, and mushrooms. Sauté for about 15 additional minutes, adding more broth if necessary.

2. Stir in parsley, flour, Herbes de Provence, and tamari until vegetables are coated in flour. Stir in remaining 3 cups broth and bring stew to a boil. Reduce heat and simmer on low-medium heat for another 10 to 15 minutes or until vegetables are tender.

3. While stew cooks, preheat a skillet over medium-high heat. Slice tofu into 1/4-inch cubes. Add oil to skillet. Sauté tofu for about 5 minutes on each side or until crispy. Stir tofu into stew. Add apple cider vinegar and smoked paprika. Serve hot.

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