Vegan Cholent from Veganomicon (almost)

This is the second time I have made this stew and I liked it a lot both times.  It is very hearty and filling.  I only substituted 1 cup vegan veggie burger crumbles for the TVP (textured vegetable protein) and added some extra seasonings at the end.  Added the frozen veggie burger crumbles at the same time as the potatoes, lentils, tomato sauce, etc.

Ingredients:

2 Tbs Olive Oil
1 large onion, cut into medium-dice
3 garlic cloves, minced (I used pre-minced garlic in the jar)
1/2 tsp of tarragon
1 tsp of caraway seeds
1 tsp salt
several pinches of freshly ground black pepper
1/2 cup vegetable broth (I used sherry cooking wine to deglaze, but this works well too)
2 bay leaves
1 cup peeled, sliced carrots (about 1/2 inch thick)
1 cup french lentils, rinsed and drained
2 medium sized white potatoes, peeled and cut into 3/4 inch chunks
1 (15-ounce can) tomato sauce
3 cups water
1 cup textured vegetable protein (TVP) chunks (used Boca brand veggie burger crumbles here)
1 cup canned and drained lima beans or green peas (I used frozen)
1 (15 ounce) can kidney beans, drained and rinsed

Directions:
Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, 5-7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Saute until the garlic is fragrant, about a minute more.

Deglaze the pot with the veggie broth. Add the bay leaves, carrots, potatoes, lentils, tomato sauce, water, and TVP. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender (it took about 45 mins to an hour for my veggies to get tender). Add the lima and kidney beans and cook until heated through. I tasted for seasonings and added some garlic pepper and garlic and onion seasoning (use whatever you like).  Can be served over rice, but I can eat this all by itself!