REHYDRATE THE TVP: Put TVP in a bowl, cover with ~400ml of the hot stock plus 1 tbsp of the soy sauce. Leave 10 min, then drain and SQUEEZE out as much liquid as you can — tip the squeezed-out liquid back into your remaining stock. Wet TVP won't brown.

SEAR THE TVP: Heat 1.5 tbsp oil in a heavy pot over high heat. Add the squeezed TVP in one layer and sear, mostly undisturbed, until the edges are crisp and browned, 5–6 min. Tip onto a plate.

SEAR THE MUSHROOMS: Same pot, add 1 tbsp oil, crank the heat. Add mushrooms and DON'T stir for the first minute. Sear in batches if crowded, until deeply golden, 5–6 min. Add to the TVP plate.

BUILD THE BASE: Drop to medium heat. Add the last 0.5 tbsp oil, then onions and carrots. Cook 6–7 min until softened and lightly coloured. Add garlic, 30 sec until fragrant.

COOK OUT PASTE & FLOUR: Push veg aside, add tomato paste to the bare pan and fry 1–2 min until it darkens. Stir in flour, smoked paprika and thyme, coat everything, cook 1 min.

DEGLAZE & SIMMER: Pour in the remaining stock a splash at a time, scraping every brown bit off the base. Add potatoes, bay leaves, and the seared mushrooms and TVP. Simmer with lid ajar until potatoes are tender, 25–30 min.

PULSES & THICKENING: Add the beans/chickpeas and simmer uncovered 10 min. For a thicker stew, mash a few potato chunks against the side and stir through.

SEASON & LIFT: Off the heat, stir in miso, vinegar, Dijon and salt. Taste hard — savoury, rounded, faint tang. More vinegar if flat, more salt if dull. Rest 5 min before serving.