Place the dry soy curls in a large mixing bowl, then pour the hot vegan “beef” broth over top. Mix to combine, making sure the soy curls are fully submerged. Set aside for 10 minutes, or until the soy curls are fully hydrated.

Once hydrated, strain the soy curls over a fine mesh sieve or colander and squeeze out as much excess moisture as possible. Place the soy curls back into the large mixing bowl, then toss with flour, salt, and black pepper. If there are any long pieces, we like to trim them into bit-sized pieces with kitchen sheers.

Heat a large Dutch oven or soup pot over medium heat. Once warm, add 2 tablespoons of oil and heat through. Add the rehydrated soy curls and pan fry, stirring occasionally, until they are golden brown and crispy, about 8 minutes. If the soy curls begin to stick, add more oil as needed. Remove the soy curls from the pot and set them aside on a paper towel-lined plate or wire rack.

Next, add the chopped onion, carrots, balsamic vinegar, and ½ tsp salt to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onions are translucent and the carrots are beginning to soften.

To the same pot, add the garlic, rosemary, and thyme and sauté for another 1-2 minutes, or until fragrant.

Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color. Deglaze the pot with the red wine, scraping up any browned bits. Simmer, stirring frequently, until the wine has reduced, about 3 minutes.

If needed, add additional water so the potatoes are submerged. Bring to a boil over medium-high heat, then lower the heat, cover the pot, and simmer for about 15 minutes or until the potatoes are fork tender, stirring occasionally to prevent sticking.

Season the stew with additional salt and black pepper to taste, as needed, then serve immediately while warm with fresh parsley. Enjoy!