Add the dried TVP chunks to your pan and cover with 8 cups/2 litres of hot vegan stock. Mix through the yeast extract, bay leaf, thyme, tamari, Worcester sauce and stock cubes. Leave to marinade and hydrate while you chop the veggies.
Add the carrot, onion, garlic, and potatoes. Mix.
Pour in an extra 1.5 litres (6 cups) of vegan stock.Bring to the boil, lower the heat.
Simmer for 40 minutes.
Add the kale and simmer for 5-10 minutes.
Taste the gravy-stock and add salt and pepper to taste.
Remove the bay.
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary. Data is calculated using computerized nutrition apps.
For less sodium use a low sodium vegan stock, and use tamari soya sauce in-place of regular.
For a gluten-free Irish stew ensure your vegan meat-free pieces, vegan stock and any flavourings added are certified gluten-free. Tamari soya sauce is generally gluten-free.
Leftover Irish stew will keep fresh in the fridge, in a covered container, for 3 days. Reheat in a pan, gently simmering for 2-3 minutes until piping hot. Extra veggie stock may need to be added if the stew has become very thick.
Freeze leftovers for up to 4 months. Defrost before reheating.
Enjoy leftovers for lunch the next day either served on toast or with a wedge of wholemeal crusty bread.