MOCK BEEF- BARLEY STEW

There is nothing like a bowl of hot comfort stew on a cold day.


Begin with soaking your brown caramelized TVP in hot water to soften it. 
(The brown TVP (textured vegetable protein ) I use is bite size and simulates the mock beef. Any health food store should carry this.)


Preparing your vegetables:
4 Diced potatoes with the skin
6 sliced carrots
3 stalks of diced celery
1/2 diced onion
2 diced garlic cloves
(optional) 6 sliced mushrooms
(optional ) 1 jar whole pearl onions


Begin simmering the veggies in your favorite oil using large dutch oven pot on medium heat.


Add spices:
1 tsp dried Italian seasoning
1 tsp ground fennel seed 
1 tsp ground rosemary 
2 TBSP nutritional yeast flakes
3 TBSP Roma (instant coffee)
1 tsp sea salt


Turn burner down to med. low heat and add....
1 28 oz can crushed tomato (you can use tomato juice or V8 too)
1 14 0z can diced or chopped tomato
6 cups water
1 cup Brown TVP

optional -1/2 cup dried barley (lentils can be used too)




Let this simmer on low until potato, carrots, barley and TVP are tender.
Add more sea salt to taste


Thicken with 1/2 cup potato or corn starch and water mixture. 
Mix the starch and water first before adding to soup.

Adjust thickness and salt as needed. 


This recipe makes a huge pot for 10 people and left overs to freeze.