Veggie Stew Over Mashed Potatoes

Ingredients:

5 large carrots, peeled and chopped into thick pieces
4 stalks of celery, chopped
1 onion, chopped
8 oz mushrooms, sliced
Half a small bag of frozen green beans
Quarter of a small bag of frozen peas
A handful of frozen organic corn
2 cup apple cider or juice (go for dark and cloudy)
15 oz vegetable broth or stock
4 tablespoon flour
1/2 teaspoon smoked paprika
2 tablespoon red wine vinegar
1 teaspoon vegan Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste

Instructions:

Preheat oven to 425F
In a large stew pot or Dutch oven with lid, saute the fresh vegetables (not frozen) in a drop of broth or water for one minute.
Coat vegetables with flour and stir for a minute
Pour in all liquids and the rest of the ingredients and bring to a boil, stirring frequently. Simmer for five minutes.
Throw in frozen vegetables and stir.
Cover with lid and transfer to a hot oven and cook for up to 45 minutes.
Serve over mashed potatoes which are just boiled potatoes, milk substitute (I prefer oat milk) and salt mixed with a hand mixer until smooth. Enjoy.