Hearty Veggie Stew

5.0 (1 reviews)

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.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind