4 potatoes, cubed
4 carrots, sliced
2 stalks celery, sliced thin
1-2 packet brown gravy or broth mix
2 tablespoons canola oil or water
1 large onion, chopped
1 pound tofu, cubed
3 tablespoons flour
1 cup water
1 teaspoon garlic powder
3 tablespoons tamari
2 teaspoons Vegex seasoning paste (optional)
1 cup frozen peas or green beans

Combine all ingredients in crockpot and simmer on low heat for approximately 8 hours.

This can make a wonderful pot pie by placing the finished stew in a baking dish, covering it with a pastry dough crust and baking at 400º degrees for 30-40 minutes or until the crust is golden brown and the stew is bubbling.