Soak the textured vegetable protein chunks in a bowl with some hot water (we added 2 cups or 500 ml of water) and 1 tablespoon of tamari or soy sauce for at least 15 minutes. Drain and set aside.
Add the garlic, onion, carrots and potato to a large pot and cook them with some water or oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.
Add the flour and cook for 1 minute, stirring constantly.
Add the wine and cook for 1 or 2 minutes more.
Add the water or broth and the tomato paste. Stir and bring to a boil, then add the other tablespoon of tamari or soy sauce, textured vegetable protein chunks, bay leaves, pepper and salt. Stir and cook covered over medium heat for 20 minutes.
Finally, add the frozen peas and cook for another 10 minutes or until the veggies are cooked.
Keep the stew in a sealed container in the fridge for up to 5 days.
We’ve only made this stew using textured vegetable protein chunks, but we think tofu should work as well. Sauté the tofu in a skillet (with or without oil) until golden brown and then add it to the stew.
Tamari or soy sauce is optional. You can soak the textured vegetable protein chunks with just hot water or vegetable broth and add more salt to the stew.
Wine is optional, add more water or broth instead.
Tomato paste can be replaced by tomato sauce or fresh tomatoes.