Step 1

Soak the TVP slices in water for about 25 minutes or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.

Step 2

Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours or overnight

Step 3

Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.

Step 4

Add the marinated vegan beef and sauté for another minute.

Step 5

Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.

Step 6

Once the potatoes and carrots are cooked and tender, remove them from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.

Step 7

Serve the stew piping hot with either rice noodles, white rice, or a crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.