TVP and Vegetable Stew With Potatoes and Carrots

Name: TVP and Vegetable Stew With Potatoes and Carrots
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup TVP; 3/4 cup water; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 4 cups vegetable broth; 1 teaspoon vegetarian Worcestershire sauce; 2 bay leaves; 1 teaspoon kosher salt; 1/3 teaspoon freshly ground black pepper; 3 large tomatoes, chopped; 1 1/2 cups frozen peas; 5 to 6 carrots, peeled and chopped; 3 potatoes, peeled and chopped; 2 tablespoon cornstarch, dissolved in 2 tablespoons water

A thick and nourishing vegetarian and vegan vegetable stew utilizes TVP as a meat substitute.

⭐ 3.7 (6 reviews) Prep: 10 minCook: 75 minTotal: 85 minYields: 4 servings

Category Tags:

Side Dish Soup

Cuisine Tags:

American

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Instructions

Hydrate TVP with hot water for 5 to 10 minutes.
In a large pot, sauté onion and garlic in olive oil until softened.
Add hydrated TVP and cook for several minutes, stirring.
Pour in vegetable broth, Worcestershire sauce, bay leaves, salt, and pepper; simmer for 45 minutes.
Stir in tomatoes, peas, carrots, and potatoes; continue to simmer for 30 minutes.
Whisk cornstarch with water, then incorporate into the stew and cook for 5 minutes until it thickens.

Nutritional Info (per serving)

Calories: 413 kcal

Carbohydrate: 75 g

Cholesterol: 0 mg

Fiber: 16 g

Protein: 22 g

Saturated Fat: 1 g

Sodium: 1120 mg

Sugar: 17 g

Fat: 5 g

Unsaturated Fat: 0 g