Place the soy granules or chunks in a large heat proof bowl. Bring the vegetable broth to a boil and pour it over the soy. Stir well and add the red wine if using. Let stand for about 30 minutes if you are using chunks and about 15-20 minutes if using granules. Read the packet's instructions to make sure you soak the soy appropriately.

In the meantime prepare the vegetables, but keep them separate. Chop the onions finely and set aside.

Cut the eggplant into small cubes, slice the carrots and chop the peppers, place these three items together in a bowl.

Deseed and chop the tomatoes, drain the mushrooms, grate the garlic. You can place these three ingredients together in another bowl.

Drain the soy granules/chunks and reserve the soaking liquid. Squeeze the soy well to remove as much liquid as possible. To do this I place the soy in the fine sieve and press it with a large spoon.

Heat the oil in a large cast iron or non-stick pot. Add the soy and fry for about 3 minutes, stirring often, until it starts to get some color.

Add the onions and continue cooking until the onions are translucent, about 3 more minutes.

Add the eggplant, carrots and peppers and cook for 2 minutes more, stirring well a few times in between.

Add the tomato paste and the flour and stir well to coat. Cook for one minute while stirring, then add the soaking liquid, tomatoes, drained mushrooms, garlic, salt and pepper. Add the cumin, marjoram and paprika powder as well.

Stir well, cover leaving a crack open, turn the heat down and cook gently for about 20 minutes or until the vegetables are tender. Remove the lid and cook on a higher heat for another 5 minutes or so until the sauce thickens slightly.

If you like a thicker sauce, you can thicken it with 1-2 tablespoons cornstarch mixed with a little water to form a paste. Stir this mixture into the cooking sauce while whisking all the time and let bubble once or twice.

Adjust the taste with salt and pepper, sprinkle the stew with chopped herbs and serve with polenta, bread dumplings, rice, noodles, potatoes, quinoa, millet etc.