Friday Meatless Stew

Serves 3-4.

Ingredients:

• 1 c TVP chunks (textured vegetable/soy protein)
• 2 c water
• juice of 1/2 lemon
• 1 Tbsp vegetable oil
• 1 small onion, chopped
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped
• 4 oz mushrooms, sliced
• 2 c collards or turnip greens, chopped
• 1/4 c parsley, chopped
• 2 c vegetable broth
• 1/4 c ketchup
• 1 Tbsp vegan Worcestershire sauce
• 1/2 Tbsp soy sauce
• 1/2 tsp sage
• 1/2 tsp marjoram
• 2 tsp corn starch>

Directions:

1. In a 3 quart or larger heavy pot over medium heat, warm the oil. Sauté the onion and celery 3 minutes.
2. Add garlic; sauté another minute
3. Add bell pepper, mushrooms, collards, parsley, and drained TVP chunks. Sauté another 2 minutes.
4. Pour in broth. Stir and bring to boil. Reduce temperature to low, and simmer covered 12 minutes.
5. In a small bowl, mix the ketchup, Worcestershire sauce, soy sauce, sage, marjoram and corn starch until well-blended.
6. Add slurry to pot; stir constantly until simmering. Continue cooking another minute or two before serving hot.