1/2 teaspoons sugar*
1/2 Tablespoons olive oil
1 1/2 cups tomato juice**
2 teaspoons soy sauce
1/4 cup mushrooms (fresh, frozen, canned, dried, etc.)
1 pound frozen vegetables (works best right out of the freezer, but you can use fresh vegetables with added water)
Combine the vegan sugar, oil, tomato juice, soy sauce and Mushrooms (the first 5 ingredients) in a large pot. Bring to a boil and then simmer for about 17 minutes. Meanwhile, cover the inside of a wok with oil and add the vegetables. Stir fry the vegetables in their own liquid until all the water is evaporated. Transfer the contents of the wok into the pot and stir.
Note: This recipe was meant to be an easy way for people all over the world escape the plague of tomato juice uselessness, while making a tasty, nutritious recipe. Unlike some simple, quick recipes, this one isn't gross and is infinitely variable. I like using shittake mushrooms; button mushrooms don't add flavor, just texture. I'm sure you can use crushed tomatoes or something else in place of tomato juice, but that would be sacrilege.
*Some vegan sugar is refined using bone char and some is not. I never use refined vegan sugar in any of my cooking, but I put vegan sugar in the ingredients because it is the easiest sweetener to substitute. You can also just omit it or use unrefined sugar. A good thing to do (and the most natural) is to put a section of a shellac free apple into the tomato juice mixture. It tastes delicious.
**NOTE: If the tomato juice you have isn't very tangy, add some amchoor or lemon juice.