Step 1

Saute garlic and onion in 1/4 cup of veggie broth

Step 2

Add mushrooms and soy sauce and simmer until bubbly

Step 3

Add in vegetables and spices and stir to combine

Step 4

Add Worcestershire and tomato paste and stir to combine

Step 5

Allow to simmer, stirring occasionally, until veggies have softened

Step 6

Sprinkle on the flour and stir

Step 7

Add veggie broth and stir to combine, the stew will thicken immediately

Step 8

Preheat oven t0 350° F

Step 9

Prepare cornbread batter

Step 10

Ladle stew to a 15" x 10" baking dish (or any oven-safe baking dish

Step 11

Spoon cornbread batter over the top to cover

Step 12

Bake for 30 minutes or until cornbread is golden brown