Soak tvp for 10 min. in hot boiling water, then drain it out of excess water. Next, wash it under the cold water. Next, mix/stir with a fork drained tvp with 1.5 tbsp. of wheat flour, then set aside.
Saute chopped onions with all seasonings for 2 min. in a non-stick pot on 1 tbsp. of oil. Add tvp, chopped pepper and corn and stir well.
Add 2 vegetable broth cubes, tomato puree, ajvar, maple syrup, kidney beans and stir well. Add some water to achieve middle thick consistency (how much water you should add depends on the thickness of tomato puree, but it's between 3.8 dcl and 5 dcl). Let it simmer for 25 min (it should be thick after 25 min.) Add a bit more water only if it's necessary to achieve desirable consistency and let it simmer for 2 min. more.
Decorate with fresh parsley and lemon slices. Serve warm with lemon slices, with cooked basmati rice or mash potato pure.