TVP & Vegetable Stew
YIELD
10 mins
PREP TIME
25 mins
BAKE TIME
35 mins
TOTAL TIME
Ingredients
• 1 cup Anthony’s Goods TVP Chunks and Pieces • 2 ½ cups vegetable broth, divided • 2 tbsp low-sodium soy sauce, divided • 1 tbsp olive oil • 3 cloves garlic, minced • ½ yellow onion, chopped • 3 carrots, chopped • 4 stalks celery, chopped • 1 cup baby potatoes, chopped • 2 tbsp Anthony’s Goods Brown Rice Flour • 1 cup water • 2 tbsp tomato or pepper paste • 2 bay leaves • ½ tsp salt, or more to taste • ½ tsp pepper • 1 cup frozen peas
Instructions
As the weather cools down and summer turns to fall, there are few things as comforting as a hot bowl of stew. TVP subs for beef in this vegetable-based pot of goodness. 1. In a medium bowl, soak the TVP chunks in 1 tbsp soy sauce and 1 ½ cups vegetable broth for 10 minutes. 2. In the meantime, chop and prepare your vegetables. In a large pan, heat the olive oil and sauté the onions and garlic until fragrant and translucent. 3. Add the carrots, celery and potatoes. Cook until fork tender (about 15 minutes). 4. Add the brown rice flour, water, additional cup vegetable broth, tomato paste, bay leaves, 1 tbsp soy sauce, salt and pepper. Stir to combine. Then, add the soaked TVP (do not drain) and stir again to combine. Let simmer for 5 minutes. 5. Add the frozen peas and stir until they have thawed. Remove the bay leaves and serve hot.
LEARN TO MAKE IT
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