Soak TVP in hot veg stock to rehydrate it. Let it rest for 1 hr. Pour oil into a deep pan, add the onion, celery and peppers and cook for 5 min. Add chilli and cumin and cook for another 2 min, then add tomatoes and puree, carrots, beans, TVP and stock and let it cook for 30 min stirring occasionally. Add oregano and a pinch of salt & pepper.