Step 1

Soak the textured vegetable protein chunks in a bowl with some hot water (I added 2 cups or 500 ml of water) and 1 tbsp of soy sauce for at least 15 minutes. Drain and set aside.

Step 2

Add the oil to a large pot and when it’s hot, add the garlic, onion, carrots, and potato, and cook over medium-high heat for 5 minutes, stirring occasionally.

Step 3

Incorporate the flour and cook for 1 minute, stirring constantly.

Step 4

Pour in the wine and cook for 1-2 more minutes.

Step 5

Add the vegetable stock and tomato paste. Stir and bring to a boil, then add 1 tbsp of oy sauce, textured vegetable protein chunks, bay leaves, pepper, and salt. Stir, cover, and cook over medium heat for 20 minutes.

Step 6

Finally, add the frozen peas and cook for another 10 minutes or until the veggies are fully cooked and tender.

Step 7

Serve your vegan stew immediately. I've heard some people serve it with brown rice, but I've never tried it myself.

Step 8

Keep the leftover stew in an airtight container in the fridge for 5 to 7 days.