Step 1

Preheat soup pot to medium heat and coat a tablespoon of cooking oil.

Step 2

On a medium sized mixing bowl, rehydrate soy curls in hot water and cover to soften for about five minutes. Strain from bowl using a collander or strainer. Squeeze out any excess liquids out of the soy curls as much as you can.Roughly chop into chunks. Different sizes are okay for texture.

Step 3

On a separate small mixing bowl or cup, dilute a tablespoon of vegetable paste in water. Mix and set aside.

Step 4

Sauté soy curls in the pot until it slightly browns. Season with a little salt and pepper. Remove from pot and set aside.

Step 5

Re-coat pot with a drop of oil. Toss the onions to sauté. Add the garlic and stir until well combined. Then, toss the mushrooms in. Mix and let the mushrooms sweat and shrivel in size. Add the seasonings such as the garlic & onion powder and sugar.

Step 6

Drop the carrots, potatoes, and bay leaves into the mix. Along with the vegetable broth. Stir and cover with a lid to simmer for 5-7 minutes or when potatoes are slightly tender.

Step 7

Add the soy curls and garbanzo beans into the mix. Pour tomato sauce and paste, as well, and stir until ingredients are well combined. Add the milk and a splash of tamari. Stir. Lower down the heat to medium low and cover with a lid to simmer for another 5-7 minutes.

Step 8

Remove lid. The stew should have thickened slightly due to the starch content of the potatoes. Drop ½ a tablespoon of vegan butter or extra virgin olive oil to give the tomato broth a creamy finish. Season with salt & pepper to taste.

Step 9

Serve with a bed of rice and enjoy!