2 cups chunky beef-style TVP (or veggie crumbles)
3 1/2 cups water
12 small Yukon gold potatoes, peeled and cut into 1-inch cubes
1 small yellow onion, chopped fine
4 carrots, peeled and finely sliced
4 stalks of celery, finely chopped
2 quarts boiling water
1/2 cup butter
1/2 cup all-purpose flour
5 tablespoons nutritional yeast
3/4 cups whole milk
3 tablespoons vegan Worcestershire sauce
3 tablespoons vegan stout
3 1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon rubbed sage or pinch of ground sage
- Combine the TVP and 3 1/2 cups water in a saucepan and bring to a boil; remove from heat and set aside.
- In a large stockpot, vigorously boil the potatoes, onion, carrots, and celery in 2 quarts of water just until the vegetables are tender, about 10 minutes.
- In a smaller saucepan melt the butter slowly over low heat. Stir in the flour and yeast and whisk vigorously over just enough heat to get some bubbles going in the mixture. Cook for 4 minutes to form a roux. Slowly add the milk and soy sauce in gradually, stirring constantly until each portion is incorporated. The mixture should thicken with each addition of milk/soy. When fully combined and thickened, remove from heat.
- Gently stir the roux into the vegetable mixture and bring to a gentle boil. Add the remaining ingredients. Reduce to a simmer and cook for 5 minutes or until vegetables are extremely tender but retain their body.
- Serve Warm and Enjoy!