I veganised a childhood faveorite of mine. I liked it so much I had to share. It's a fairly involved process, three steps, four if you include mashing the potatoes, but it freezes well and is totally worth the effort.
4 cups veg stock
2 tsp marmite
2 cups diced celery
1 cup diced carrots
1/2 cup chopped parsley
1 cup tomato pulp (can be made by scalding, peeling, and processing two medium sized tomatoes)
1 bay leaf
2 tsp dried marjoram, basil, thyme, or a mix of any or all.
Put all ingredients into a pot and bring to a biol. Let simmer, covered, for 1/2 hour. Remove from heat. Strain, saving the soup broth, if desired. (I strain mine)
1 tbsp flour
2 tbsp margarine
In a large skillet, melt the margarine. Add the flour and brown it. When browned, add a dollop of sherry. Slowly add, continually mixing, the broth from step one. This should produce a gravy-like consistancy. Add a flou/water mix to thicken, or water to thin to desired consistancy.
1 package veggie ground of your choice (or other ground beef mimic)
1 cup frozen peas (more or less to taste)
1 cup frozen corn (more or less to taste)
Add all ingredients, plus the gravy from step two, to a pot. Stew over medium heat.