Vegan stew

Hidrate the texturized soybean in a mix of water with 2 spoons of soy sauce for at least 20 minutes, drain and reserve.

Chop all the vegetables.

Sauté the garlic and the onion with a bit of olive oil over medium heat, after 3 minutes add the carrot, after 3 more add the potatoes stirring often. If necessary add more oil or some water.

Add the flour and cook for 1 minute stirring all the time.

Add the wine and cook for 2/3 minutes.

Add the broth and the tomato concentrate and stir, when boiling add the rest of the soy sauce, the hydrated soybeans, the bay leaves, black pepper and salt. Stir and cook over medium heat for 20 minutes with the lid on. Keep stirring sometimes to avoid sticking to the bottom.

Add the frozen peas and cook for 10 more minutes or until all vegetables are cooked.