In a medium bowl, add TVP, the warm water and Soy Sauce.
Stir to combine (mixture should be watery).
Allow TVP to absorb liquids for about a half hour. This is a good time to chop the onion, open and drain and rinse canned items and drink a beer.
Combine all spice items in a small dish and mix gently. Set aside
In a large dutch oven, stock pot or other deep pot with a lid, saute the onion in a bit of olive oil until translucent. It is OK for the onion to brown, but do not let it burn.
Add the TVP to the cooked onion and continue cooking over medium heat. TVP won't brown like ground beef, but cook and stir in the same manner. The object is for it to warm and pick up the oniony olive oil flavors.
Sprinkle the spice mix over the cooking TVP and onion mixture, and stir to combine throughly. Be sure to not let spices burn on bottom of pot.
Add all the canned ingredients and stir. If mixture is too dry, add a little water.
Continue cooking over medium heat, stirring often to keep items at bottom of pot from sticking.
Bring to a simmer, and then add frozen carrots, stir again, and then lower heat and put lid on pot.
Cook until carrots are tender, and then serve. Add topping as desired.