*Recipe for instant pot but is easily be modified to make in crock pot or stove top

*8 servings 

*Cut recipe in half for less servings it doesn't keep long 

 

Ingredients 

1 chopped onion 

4-6 chopped garlic cloves 

2 cups small mushrooms 

8 chopped medium potatoes 

1 package of extra firm organic tofu chopped 

1 can of chickpeas (rinsed well) 

1 liter vegetable broth 

1 liter of water 

1 cup of water 

2 cups frozen chopped kale 

4 cups mixed frozen veggies

2 tbsp onion powder 

1 tbsp garlic powder 

5 tbsp nutritional yeast 

Pinch of poultry season 

Pinch of sage

Pinch tyme  

4 Bay leaves 

Salt and pepper to taste 

1 tbsp cornstarch 

1/2 cup chickpea flour 

 

Instructions 

Pour 1/2 inch veg broth in instant pot and turn to sauté mode 

Sauté onions and garlic until broth boils off and they are slightly sticking to bottom then add another 1/2 inch of broth to the pot and scrape the bottom of the pot to lift the flavour of the sauteed onions 

Add mushrooms and sauté again until broth boils off and there is some brown residue on the bottom of the pot 

Add all of the broth and 1 liter of water

Add potatoes, tofu and seasonings and seasonings 

Close lid on instant pot and set to manual for 9 minutes 

When done release steam and turn back to sauté mode

Add the kale and frozen veggies 

In 1 cup of water, blend cornstarch and chickpea flour then pour into mixture and cook until tick (for thicker stew and more cornstarch and chickpea flour)

-Taste and adjust seasonings 

 

Notes 

This recipe seems better the next day. 

Feel free to add more Veggies the more the better, I stuff my recipes full.