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Beefless Veggie Stew

1 cup dry “beef” style textured
vegetable protein chunks

1 cup boiling
1 tsp. lemon

medium-sized onion, chopped 1 clove garlic, minced
1 Tbsp.
olive oil
2 Tbsp Vegan Beef Base

4 cups
1 – 14oz. can diced tomatoes
Tbsp. Worcestershire sauce
2 small bay
2 tsp. salt
tsp. pepper
1 vegetable bouillon
1 tsp. sugar
6 carrots,
3 potatoes, cut into bite-sized
1 – 10oz. pkg. frozen peas
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, beef base, bay leaves, salt, pepper, bouillon cube, and sugar and simmer
for 1 hour. Add the carrots and potatoes. Cook another 30 minutes. Thicken with
the slurry. Add the peas right before serving.

Makes 6 servings

NOTE: When using the bread bowls, you want to cut off the tops and
hollow out the bowl, making sure to keep the walls thick enough to hold up. A
good 1/2 inch or better. Also the key secret is to let the bread bowls dry in
open air overnight. This will help keep the stew from soaking through and
creating a big mess.

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