Beefless Stew

1 cup dry “beef”-style textured vegetable protein chunks
7/8 cup boiling water
1 tsp. lemon juice
1 medium-sized onion, chopped
1 clove garlic, minced
1 Tbsp. oil
4 cups water
1 14-oz. can tomatoes
1 Tbsp. vegetarian Worcestershire sauce
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
Pinch ground allspice
1 vegetable bouillon cube
1 tsp. sugar
6 carrots, chopped
3 potatoes, cut into bite-sized pieces
1 10-oz. pkg. frozen peas
2 Tbsp. cornstarch, dissolved in a small amount of water

• Reconstitute the beef-style chunks in the boiling water and lemon juice. Let stand for 5 to 10 minutes.
• Brown the onion and garlic in the oil, add the chunks, and continue browning. Add the water, tomatoes, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube, and sugar and simmer for 1 hour.
• Add the carrots, potatoes, and peas. Cook another 30 minutes. Thicken with the cornstarch.

Makes 6 servings