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First, finely chop the onion and the garlic. Then dice the bell peppers.
Cut the carrots into slices and the potatoes into cubes (about 1 inch).
In a large pot, heat some oil and cook the vegan ground meat until lightly browned (or follow the instructions on the package).
Then add the onions and the garlic and sauté for 2-3 minutes.
Add the potatoes, bell peppers, and carrots. Cook for 4 minutes on high heat. Stir often. Then add the diced tomatoes, the tomato paste, the spices, the vegetable broth, and salt and pepper.
Cook for 15 to 20 minutes on medium heat until the vegetables are tender.
Sprinkle with freshly chopped parsley and serve with a bit of vegan sour cream. I like to eat the potato stew with fresh whole wheat bread.