|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 15g||54%|
|Total Sugars 17g|
|Vitamin C 47mg||235%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Are you looking for a classic vegetarian stew recipe? Try this one. It's a vegetarian and vegan vegetable stew recipe using TVP (textured vegetable protein) as a meat substitute for a thick and hearty traditional feel along with peas, potatoes, and carrots. Perfect for a cold winter night or a bit of nostalgia anytime of the year.
1 cup TVP
3/4 cup water
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 teaspoon vegetarian Worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
3 large tomatoes, chopped
1 1/2 cups frozen peas
5 to 6 carrots, peeled and chopped
3 potatoes, peeled and chopped
2 tablespoon cornstarch, dissolved in 2 tablespoons water
Gather the ingredients.
Pour hot water over TVP and let sit for 5 to 10 minutes.
In a large soup or stock pot, cook onion and garlic in olive oil for a few minutes, until onions are soft. Add TVP and stir well to combine. Cook for a few more minutes.
Add vegetable broth, Worcestershire sauce, bay leaves, salt, and pepper. Let simmer for at least 45 minutes.
Add tomatoes, peas, carrots, and potatoes and let simmer for another 30 minutes. Whisk in cornstarch and water mixture, and allow the stew to thicken as it cooks for another five minutes or so.
Whisk in cornstarch and water mixture, and allow stew to thicken as it cooks for another five minutes or so.