Soy Chunks Stew YM

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Soy meal

  Defatted, raw, crude protein basis (n x 6.25)

  1 cup or 122g

• Rosemary

  Spices, dried

  2 tbsp or 7g

• Onions

  Raw

  1 large or 150g

• Baby carrots

  Baby, raw

  2 medium or 20g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Garlic

  Raw

  5 cloves, minced or 15g

• Potato

  Flesh and skin, raw

  100g

• Vegetable Stock

  Freshdirect

  1 ¹¹⁄₁₆ cup or 400g

• Spices Ground Black Pepper

  Compliments

  100g

• Green beans

  Frozen, all styles, unprepared snap beans

  100g

• Gravy, brown

  Dry

  3 tbsp or 18g

• Beets

  Raw

  2 beet or 164g

Directions

1. Place soy chunks in very hot, salted water. Soak for 15-20 minutes until the chunks have absorbed a good deal of the water.
2. Drain out the water and press lightly on the soy chunks to remove excess water.
3. Brown the soy chunks on all sides. Remove to a plate.
4. In the same bowl, toss the TVP chunks in flour, half the herbs, salt and ground black pepper. Heat 1 tablespoon oil in a large pot or Dutch oven and add the soy chunks to it without crowding them. Do this in batches if necessary. Preserve any excess flour in the bowl for adding later.
5. Add wine to the pot, stir and let it cook out until there's barely any moisture in the pot.
6. To the same pot add the remaining tablespoon of oil. Add the carrots, celery, onions and garlic. Saute until the onions get soft, 3-4 minutes.
7. Stir in the tomato paste.
8. Add the remaining herbs and mix them in.
9. Add the soy chunks back to the pot with any remaining flour.
10. Stir in the margarine and turn off the heat. Garnish with parsley before serving.
11. Add 4 cups vegetable stock or mushroom stock to the pot along with the potatoes. Add the soy sauce. Bring to a boil. Cover and let the potatoes cook until tender, about 10 minutes.
12. (source: https://holycowvegan.net/vegan-beef-stew/)

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