Hearty ‘Beef’ Stew

1 medium onion, chopped 1 clove garlic, minced
1 to 2 Tbsp. olive oil
12 oz. faux beef strips (try Morningstar Farms Meal Starters Steak Strips)
4 cups water
1 14-oz. can whole tomatoes, including liquid
1 tsp. vegan Worcestershire sauce (available from VeganStore.com)
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
1/8 tsp. ground allspice
1 vegetable bouillon cube
1/4 tsp. dried basil
1 tsp. sugar
6 carrots, peeled and diced
3 potatoes, scrubbed and cut into bite-size chunks
10 oz. frozen peas
2 Tbsp. cornstarch, dissolved in a small amount of water

• In a large pot over medium heat, sauté the onion and garlic in the oil for several minutes.
• Add the faux beef strips, water, tomatoes and liquid, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube, basil, and sugar.
• Simmer, uncovered, for one hour, stirring occasionally.
• Add the carrots, potatoes, and peas and cook for another 30 minutes. When it is simmering again, add the cornstarch and water mixture to thicken. Serve hot.

Makes 4 servings