2 cups textured soy protein chunks (unflavored)
1 1/2 pints veggie stock
olive oil, for frying
garlic, minced, to taste
2 medium sized onions, chopped
2 bay leaves
1 bell pepper, chopped
1/2 pound mushrooms, chopped
1/2 pint red wine
1 (15 ounce) can chopped tomatoes
1 tablespoon tomato puree
1 tablespoon paprika
salt and pepper, to taste
1. Boil textured soy protein in veggie stock. Use enough to cover soy protein. Boil for a few minutes until the textured soy protein is soft, and then drain.
2. Fry the textured soy protein in oil and the garlic until it is golden brown and a little bit crunchy (this is the key to making textured soy protein nice). Take the textured soy protein off the heat and fry the chopped onions in the pan with the bay leaves, until softening.
3. Add the peppers and mushrooms when the onions start to soften. Fry together until it's reasonably well cooked, then add the rest of the ingredients.
4. Warm it all up together and then eat! Remove the bay leaves before serving. This recipe is best served with mashed potatoes.'