more yum! Made this tonight and it was a big hit! nice to find a recipe that means I can use that massive bag of TVP chunks I got. I used parsnips, turnip and a can of corn instead of potato and carrot. I made it once the way the recipe followed and it was just as good with other things in it. The key is the tomato, Worcestershire sauce, bay, garlic and onion I think.
TVP and Vegetable Stew with Potatoes and Carrots
1 cup TVP
3/4 cup water
1 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
4 cups vegetable broth
1 tsp vegetarian Worcestershire sauce
2 bay leaves
1 tsp salt
1/3 tsp black pepper
3 large tomatoes, chopped
1 1/2 cups frozen peas
5-6 carrots, chopped
3 potatoes, chopped
2 tbsp cornstarch, dissolved in 2 tbsp water
Pour the hot water over the TVP and let sit for 5 to 10 minutes.
In a large soup or stock pot, cook the onion and garlic in olive oil for a few minutes, until onions are soft. Add the TVP, and stir well to combine. Allow to cook for a few more minutes.
Add the vegetable broth, Worcestershire sauce, bay leaves, salt, and pepper. Allow to simmer for at least 45 minutes.
Add the tomatoes, peas, chopped carrots and potatoes and allow to simmer for another 30 minutes. Whisk in the cornstarch and water mixture, and allow the stew to thicken as it cooks for another five minutes or so.