NOT SO CHICKEN STEW

This started out to be one thing but morphed into something altogether different than my original intent.  But different can be good and this was great.  This would feed about 10 people so you'll have lots of leftovers.

8 cups of Roasted Vegetable Stock
6 cups cold water
1 large onion rough chop
3 large carrots peeled and cut into coins
3 celery stalks diced
1 large Yam, cubed
2 large Japanese Eggplants, sliced about 1/2 inch thick (any eggplant will work)
2 whole tomatoes diced
5 cloves crushed garlic
2 tablespoons of cooking sherry (optional.  If you don't use it, use stock to de-glaze)
1 tablespoon Not so Chicken Bouillon
2 cups soaked lima beans
1 cup textured soy protein chunks (If you can't find these use seitan)
3 tablespoons Braggs Amino
1 Tablespoon low sodium soy sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry tarragon
1 tablespoon dry sage
Ground Black Pepper to your liking
2 teaspoons chia seeds (for thickener, fiber and protein)
2 teaspoons Amaranth seeds (for thickener, fiber and protein)
3 tablespoons Arrow Root Slurry (1 tablespoon water mixed well with 2 tablespoons arrowroot)
Fresh Tarragon chopped (for garnish)
Fresh Basil chopped (for Garnish)

Heat a large stock pot.  Add the onion and celery and keep stirring until they caramelize.  De-glaze the pan with the sherry (or stock).  Add stock, Braggs Aminos, Soy Sauce and Not so Chicken Bouillon.  Add the carrots and dry spices (onion powder, garlic powder, dry tarragon, dry sage, black pepper).  Add the textured soy protein and the water.  Continue to a slow boil for about 45 minutes.  Add the yams, eggplant and tomatoes and continue cooking until the yams are soft.  Add the thickeners in the order given and continue cooking until the sauce is a light gravy consistency.

Serve with the garnishes on top.