INGREDIENTS
1
Bay leaf
2 cups
Carrots
8 oz
Crimini mushrooms
1
small head Garlic
2 cloves
Garlic
1
Onion, medium
1 cup
Peas, frozen
3
sprigs Thyme, fresh
1/2 cup
Non-dairy milk
2 tbsp
Tomato paste
1 tbsp
Vegetable broth
2 tbsp
Vegan worcestershire sauce
2 tbsp
All-purpose flour
1
Salt & pepper
8 oz
Red wine
1 cup
Dried green ( or brown lentils or 1, 19 oz. canned lentils)
10
Small-med red potatoes (unpeeled cut in half and steamed until tender)