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 for just a bit of nostalgia anytime.
- 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 tsp salt
- 1/3 teaspoon 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 tablespoons 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 cooking for a few more minutes.
Add the vegetable broth, Worcestershire sauce, bay leaves, salt, and pepper. Allow simmering 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.