INSTRUCTIONS

1. 1Place the soy chunks in a bowl, cover with boiling water, add the lemon juice and some bay leaves and leave to rehydrate for a few minutes. Drain and squeeze well to remove all absorbed water. Set aside.
2. 2Heat the olive oil in a pot, add the onion cut into half-moons and sauté until golden.
3. 3Add the minced garlic, drained soy chunks and remaining bay leaves, mix well and let brown, stirring frequently to prevent sticking.
4. 4Drizzle with the red wine and let the alcohol evaporate.
5. 5Meanwhile, peel the potatoes and cut into small cubes, and cut the carrots into half-rounds.
6. 6Add the tomato sauce to the pot, top up with water to cover, bring to a boil and add the potatoes and carrots.
7. 7Season with salt, black pepper, chilli, Dijon mustard, red pepper paste, ground cumin, garlic powder and paprika. Mix well and cover the pot. Cook over low heat for about 30 minutes, checking the potatoes and carrots for doneness, and adjusting seasoning if necessary.
8. 8When the vegetables are cooked, add the peas and cook for a further 5 minutes. Serve hot.