Hearty Veggie Stew

1 cup dry “beef”-style textured vegetable protein (TVP) chunks
7/8 cup boiling water
1 tsp. lemon juice
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. oil
4 cups water
1 14-oz. can tomatoes
1 tsp. vegetarian Worcestershire sauce (available in health food stores)
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. package frozen peas
2 Tbsp. cornstarch, dissolved in a small amount of water

• Reconstitute the TVP 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 4 cups water, the tomatoes, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube and sugar and simmer for one hour.
• Add the carrots, potatoes and peas. Cook another 30 minutes. Thicken with the cornstarch.

Makes 4 servings.