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Crock Pot Brunswick Stew : TVP or TSP

Crock Pot Brunswick Stew : TVP or TSP Brunswick Stew is an American dish from the southern states, and it has many variations. This is a particularly delicious one, and it is fat free! Begin by following our recipe for Barbecued Soya Chunks and setting aside 2 cups of the “meat” for this recipe. Or, if you prefer, just rehydrate plain soya chunks and add 1/4 cup of barbecue sauce to them. Stir well and proceed with our recipe.

Makes about 2 quarts.


  • 2 c barbecued soya chunks
  • 1 1/2 c corn
  • 1 c lima beans or peas
  • 2 c potatoes, peeled and diced
  • 1 c onion, chopped
  • 1 stalk celery, finely chopped
  • 1/2 c bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1 jalapeño pepper, minced
  • 1 -15 oz can diced tomatoes
  • 1 Tbsp vegetarian Worcestershire sauce
  • 1/2 c hot water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • dash ground mace or cloves


  1. Pour the barbecued soya chunks in a 2 quart crock pot (or larger).
  2. Add the remaining ingredients and stir well.
  3. Place a sheet of aluminum foil under the lid of the crock pot (and sticking out the lid edges) to give a really tight seal to the pot.
  4. Cook on high for 3 hours, stirring 2-3 times.
  5. Once potatoes are done but not mushy, the stew is ready and you can turn the crock pot down to “warm” until your family is ready to eat.

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