Soak the TVP slices in water for about 25 minutes or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.
Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours or overnight
Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.
Add the marinated vegan beef and sauté for another minute.
Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.
Once the potatoes and carrots are cooked and tender, remove them from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.
Serve the stew piping hot with either rice noodles, white rice, or a crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.
- You can replace all of the spices with 1 and 1/2 tablespoons of Bò Kho spices seasoning.
- If you want to add mushrooms, sauté 3-4 mushrooms (sliced) at the same time as the vegan beef.
Serving: 1 serving | Calories: 257 kcal | Carbohydrates: 34.7 g | Protein: 6.4 g | Fat: 10.1 g | Fiber: 5 g | Sugar: 17.9 g