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Beefless Veggie Stew


1 cup dry “beef” style textured
vegetable protein chunks


1 cup boiling
water
1 tsp. lemon
juice


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


4 cups
water
1 – 14oz. can diced tomatoes
1
Tbsp. Worcestershire sauce
2 small bay
leaves
2 tsp. salt
1/2
tsp. pepper
1 vegetable bouillon
cube
1 tsp. sugar
6 carrots,
chopped
3 potatoes, cut into bite-sized
pieces
1 – 10oz. pkg. frozen peas
2
Tbsp. cornstarch, dissolved in a small amount of water
slurry


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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