Made by Jo Anne Matzuka - Member off the 60 Day Plant Based Challenge
Time: 15 minutes
Servings: 4
5 carrots
15 pearl onions/baby onions/shallots
6 garlic cloves
2 tablespoons all purpose flour
20 oz Merlot red wine
20 oz tomato Passata
16 oz mushroom vegetable stock(vegan)
1 tablespoon miso paste or marmite
2 or 3 bay leaves
2 springs of thyme
2 springs of rosemary
1 large aubergine(eggplant) or 2 small
7 to 8oz mushrooms halved
2 tablespoons soy sauce
1 tablespoons red wine vinegar
Black pepper to taste
Fresh Parsley
Great with mashed potatoes and brocoli
1. Saute each veggie one at a time starting with onions, carrots, mushrooms, and eggplant.
2. Saute the garlic cloves in a pot and then mix in flour, red wine, tomato passata, mushroom vegetable stock, miso paste, bay leaves, thyme, rosemary, soy sauce, red wine vinegar, and black pepper to taste on low heat.
3. Combine and place in oven at 325 degrees for 1 hour covered. 1/2 without lid. Add peas if desired. Sprinkle parsley at the end.