Savory “Beef” Stew

• 1/2 carton TVP Chunks (about 3 cups)
• Veggie broth (beef seasoned if you can find it)
• 3 large onions
• 3 cloves of garlic (green center removed) or 1 heaping tablespoon of jarred minced garlic
• 1 large green pepper
• 1 8 oz. can or jar of tomato sauce (plain such as Delmonte)
• 1 carrot
• 1 large zucchini cut into slices about 1/4 inch thick
• 4 large mushrooms cut into large pieces
• 1 tsp Cumin &/or 1 tsp. Tumeric if desired
• Water as necessary
• Add salt and pepper as desired

1. I sauteed the onions and garlic (I used jarred minced garlic) added celery (after the onions were golden) cut in pieces. I let that cook and then added green pepper cut up in about the same size pieces. Then I added Tomato sauce (anyone will do). To that I added carrots in large pieces (1/2 a carrot or a whole one if it is small) I let that simmer a while. Before I started I had started hydrating some TVP chunks at this time I added the TVP. You could use any veggie product, canned cutlets etc. But TVP is good. Add cumin and tumeric. I let that simmer for a while adding water when it was necessary. Maybe it cooked about 35-35 minutes. I let it cool and put it in the refrigerator. I like casseroles and soups to blend overnight. You can season this to taste. Before I served it, I cut zucchini into 3-4 inches pieces and mushrooms into large pieces and added them. I cooked it just until the zucchini was soft but not falling apart. If you put the zucchini and mushrooms in immediately it will fall apart

veggie broth, onions, garlic, green pepper, tomato sauce, carrot, zucchini, mushrooms, cumin, water, salt

Taken from www.epicurious.com/recipes/member/views/savory-beef-stew-1202246 (may not work)