Soak the textured vegetable protein chunks in a bowl with some hot water (I added 2 cups or 500 ml of water) and 1 tablespoon of soy sauce for at least 15 minutes. Drain and set aside.
Add the oil to a large pot and when it’s hot, add the garlic, onion, carrots, and potato, and cook over medium-high heat for 5 minutes, stirring occasionally.
Incorporate the flour and cook for 1 minute, stirring constantly.
Pour in the wine and cook for 1-2 more minutes.
Add the vegetable stock and tomato paste. Stir and bring to a boil, then add 1 tablespoon of oy sauce, textured vegetable protein chunks, bay leaves, pepper, and salt. Stir, cover, and cook over medium heat for 20 minutes.
Finally, add the frozen peas and cook for another 10 minutes or until the veggies are fully cooked and tender.
Serve your vegan stew immediately. I've heard some people serve it with brown rice, but I've never tried it myself.
Keep the leftover stew in an airtight container in the fridge for 5 to 7 days.