Vegan Chuck Wagon Stew

This is a hearty, filling stew. The cinnamon adds a lovely flavor to the vegetables.

Vegan Chuck Wagon Stew

Serving Size: 4


  • 2 cups dried large soy chunks (TVP, textured soy protein)
  • 2 cups potatoes, chopped
  • 2 cups carrots, chopped
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 2 teaspoons salt
  • 2 onions, sliced
  • 1 tablespoon oil
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon cinnamon
  • salt and pepper to taste


  1. Place the dry soy chunks in a medium bowl.
  2. Rehydrate the soy chunks with boiling water.
  3. Slice the onion.
  4. Peel and chop the potatoes.
  5. Peel and chop the carrots.
  6. Heat the oil in a large pot.
  7. Add the onions and sauté until glassy.
  8. Add the carrot pieces and potatoes.
  9. Add the can of crushed tomatoes, and mix well.
  10. Add the paprika, chili powder, cinnamon, and a dash of salt and pepper.
  11. Bring the pot to a boil, then turn down the heat, place a lid on the pot and allow the vegetables to cook until soft (about 2 hours).
  12. After about 1 hour, check the amount of liquid, you may need to add some vegetable bouillon or water.
  13. Add the rehydrated soy chunks.
  14. Season to taste with salt, pepper or chili powder.