3 cups vegetable broth
8 ounces tempeh (cut into 1/4 in. cubes)
5 medium carrots, sliced
3 parsnips, sliced
1 large onion, chunked
3/4 cup of frozen peas
1/2 cup ketchup
1/4 cup Bragg's Liquids Aminos or Tamari Sauce
1 tablespoon Olive oil
1 1/2 teaspoon powdered garlic
1 teaspoon dried tarragon
1/4 teaspoon black pepper
1/4 cup whole wheat flour
1/3 cup cold water
Place first 12 ingredients in a pot. Bring to a boil and reduce heat to med-low and cover. Stir occasionally and simmer until the vegetables are tender, about 30 minutes.
Place the flour in a bowl and gradually stir in the water while beating to make a smooth mixture. Stir the flour mixture into the stew and stir until the stew is thickened and bubbling.