A Cozy (and Easy!) Stew for a Freezing Cold Day

With temperatures well below the -20 mark, I decided I needed a classic and comforting winter stew to warm me up. This easy to make vegan shepherd's stew has a rich, full flavoured broth which hits that traditional, home cooking spot.

Ingredients
1 tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
3 carrots, peeled and chopped
3 cups potatoes, chopped
3 celery stocks, chopped
2 cups green beans, chopped
1 package of extra-firm tofu, drained, rinsed, chopped into cubes
1/3 cup millet flour
2 tsp Italian seasoning
1 tsp parsley
1/4 tsp smoked paprika
3 tbsp tamari
4 cups vegetable broth
1/4 cup dry red wine
2 tsp apple cider vinegar
Salt and pepper to taste.

Directions
In a large pot over medium heat, add onion and garlic, followed by tofu once onions are clear. Sauté for 5 minutes. Stir in parsley, millet flour (an overlooked but fantastic gluten free flour), Italian seasoning and paprika until tofu is coated in flour. Stir in all vegetables and tamari and saute for 10 additional minutes, adding water or broth if necessary. Stir in broth, red wine and cider vinegar and bring to boil. Reduce and simmer on low for 20 to 30 minutes (the longer the better to let flavours blend). Add salt and pepper to taste and serve hot.

Stay cozy!