Gypsy Vegetable Stew

• 5 T sunflower oil
• 1 1/2 C chopped onion (3)
• 2 T minced garlic
• 2 C cubed potatoes (2)
• 1 1/2 C sliced carrots (2)
• 1 tsp dried leaf thyme
• 1 1/2 C sliced zucchini (1)
• 1 1/2 C chopped green beans
• 2 C chopped broccoli
• 1 1/2 C chopped kale or spinach
• 1 1/2 C chopped green cabbage
• 1 C lima beans
• 4 C water
• 2 squares tofu, cubed (1 #)
• 2 T tamari
• 2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp cayenne
• 1 tsp salt
• 1/2 C red win
• 4 T unbleached white flour

1. In a 4 quart soup pot, heat 3 T oil & saute the onions, garlic, potatoes, carrots, & thyme. When they begin to get tender, add rest of veg, except lima beans. Saute til these veg begin to get tender. Add lima beans & water. Simmer, covered, stirring occasionally.
2. Meanwhile, in 10 in cast-iron fry pan, heat the remaining 2 T oil. When hot, add tofu & saute. When browned on all sdies, pour 1 T tamari over tofu & stir for 1 min. more. Add to veg along with paprika, cumin, cayenne, salt , wine & remaining T of tamari. In same fry pan in which you sauteed the tofu, brown flour on med heat. Slowly add some of the soup water to form a paste. Thin to a smooth consistency & add to soup. Simmer covered til veg are tender & stew is bubbly, stirring occ. Serve with crusty bread & some good cheese.

t, onion, t, potatoes, carrots, thyme, zucchini, green beans, broccoli, green cabbage, beans, water, squares tofu, t, paprika, ground cumin, cayenne, salt, red win, t unbleached white flour

Taken from www.epicurious.com/recipes/member/views/gypsy-vegetable-stew-50169526 (may not work)