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Creamy Soy Chunk & Bean Stew

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This creamy soy chunk and bean stew is a hearty, protein-packed vegan comfort dish made with kidney beans, corn and bell pepper in a rich tomato base finished with soy cream. Warming, satisfying and perfect for weeknight dinners or meal prep.

Ingredients

  • 2 cups soy chunks (TVP)
  • 1 + 1 tbsp canola oil
  • 2 onions, finely diced or cut into thin strips
  • 3 to 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 bay leaf
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp sweet paprika
  • 1 tsp salt, or to taste
  • freshly ground pepper
  • 1 28 oz. can tomatoes and their juices
  • 1 cup vegetable broth
  • 1 14 oz. can kidney beans
  • 1/2 cup corn
  • 1/2 to 1 cup soy cream, to taste
  • 4 cups kale, torn into bite-sized pieces, optional
  • 1 teaspoon fresh lime juice or a mild-tasting vinegar

 

Instructions

1. Put the soy chunks in a bowl and cover them with hot water. Make sure to add enough water so the chunks can expand. Let sit for 10 to 15 minutes.
2. Rinse TVP under cool water and squeeze out the excess liquid. Put on a baking sheet along with one tablespoon of oil and some salt. Bake until lightly golden, about 20 minutes, stirring the TVP once or twice during baking. (You could also use the air fryer, cooking time would be much shorter though – maybe 10 minutes)
3. In a large pot, add the oil, onions and bell pepper and sauté for 5 to 10 minutes, or until the onions are translucent and lightly browned.
4. Add garlic, spices, and the bay leaf. Sauté for about a minute, stirring often and careful not to burn the spices.
5. Add tomatoes and their juices, vegetable broth, beans, and corn. Bring to a boil and let simmer for about 15 minutes. Add the TVP once they’re done.
6. Add the soy cream, and lime juice or vinegar. Taste for salt.

Find it online: https://vegannomnom.com/creamy-soy-chunk-bean-stew/