• 1.5 cups – Textured vegetable protein or TVP chunks
• 3 tbsp – all – purpose flour
• 2 tsp – Mixed, dried herbs: basil, Rosemary and Oregano (Thyme, sage – optional)
• Salt and pepper to taste
• 1 tbsp – Canola or other vegetable oil
• 1 – Medium onion, chopped
• 3 – Carrots, cut into rings
• 2 – Potatoes, diced
• 2 – Celery sticks, chopped
• 4 Cloves – Garlic, minced


  1. Mix the TVP chunks with flour, herbs, salt and pepper in a bowl.
  2. Heat oil in a skillet and saute the chunks in batches until they develop a nice brown crust and transfer to a plate.
  3. In the same skillet, adding more oil (if necessary) saute onions, carrots, potatoes, celery sticks, cloves and garlic.
  4. Bring the stew to a boil, lower the heat, and then simmer for 45 minutes so the flavours blend together.
  5. Add more salt, pepper or herbs if needed.
  6. Immediately after turning off the heat, add 1-2 tbsp vegan butter which helps round out the flavours and adds a great smoothness to the stew.
  7. Garnish with some parsley or sage.
  8. Recipe courtesy: Holy Cow Vegan.