Vegan Potato Stew with Rosemary Garlic Polenta

Heat the olive oil in a stock pot over medium heat. Add the onion, carrot, celery, garlic, chili powder, cumin, smoked paprika, salt, pepper, cayenne and red pepper flakes to the pot. Stir to combine and cook for 3-5 minutes, stirring frequently.
Add the broth, water, soy sauce, tomato paste, parsley and yellow potatoes to the pot. Bring to a boil, then lower heat and simmer until the potatoes are tender.
Transfer 1 cup of the broth and veggies to a blender. Blend until smooth and return to the pot.
Create a cornstarch slurry by combing the cornstarch and water in a bowl until combined. Add to the pot and stir to combine. Continue to let the stew simmer until thickened. Add hot sauce if you'd like more spice.
When you are ready to eat, prepare the polenta. Melt the butter in a pan over medium heat. Add the garlic and rosemary and cook until garlic begins to brown. Remove the rosemary with tongs and reserve for later. Add the water and bring to a boil. Slowly add the polenta and whisk until smooth (approx. 5 minutes). If the polenta gets too thick, add a splash of water or non-dairy milk to loosen it up. Add salt & pepper to taste.
To serve, add polenta to bowls and top with the stew. Top the bowls with the reserved rosemary.