INGREDIENTS
2 cups
Butler soy curls*
2 cups
veggie broth (preferably mushroom), divided
3 tbsp
vegan and gluten free worcestershire sauce
1 tsp
liquid smoke
1
sprig of fresh thyme
3 tbsp
vegan butter, divided
1 cup
red onion, sliced
2 cloves
garlic, minced
2 cups
carrots, sliced
2 cups
button mushrooms, quartered
2
sprigs each of: thyme, sage, and rosemary
1
bay leaf
1 cup
red wine
1 tbsp
tomato paste
12
pear onions
1 1/2 tbsp
arrowroot
2 cups
russet potatoes, peeled and diced in 2" cubes
1 cup
celeriac, peeled and diced in 1" cubes
1
garlic clove
2 tbsp
earth balance or other vegan butter
1 tbsp
unsweetened milk alternative (soy, almond, cashew),
salt and pepper,