3 cups vegetables stock
3 cups texturized vegetable protein chunks
1 tbsp ketchup
2 onions, sliced 1/4 inch thick
2 tsp minced garlic
1 cup white wine
6 small zucchini, sliced 1/2 inch thick
4 small yellow crookneck squashes, sliced
1 green bell pepper, cut in 1/2 inch dice
2 cups trimmed snow peas
3 cups chopped tomatoes
3 tbsp low-sodium soy sauce
3 tbsp chili powder
1 tbsp ground cumin
2 cups fresh or frozen corn kernels
1 tbsp cornstarch or arrowroot
1/4 cup cold water
1/4 cup chopped fresh cilantro
In a large saucepan, bring the stock to a
boil. Add the vegetable protein and ketchup and remove the pot from the
heat. Allow to rest for 10 minutes, or until all the liquid is absorbed.
Set aside. In a large, nonstick sauté pan, braise the
onions and garlic in 1/2 cup white wine for 5 minutes, or until tender.
Add the zucchini squashes, green pepper, snow peas, tomatoes, the rest
of the wine, soy sauce, chili powder, and cumin. Simmer for 5-10
minutes, or until the vegetables are just al dente. Drain the vegetable
protein and add it, along with the corn, and simmer for an additional 10
minutes. While the stew is simmering during its
final minutes, dissolve the cornstarch in 1/4 cup cold water and add it
to the stew. Stir until thickened. Garnish with cilantro and serve hot.
This is flavorful and makes a hearty meal
when served with fresh tortillas and a crunchy green salad.
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