INGREDIENTS
2
Bay leaves, fresh or dried
2
Carrots
700 g
Celeriac
2
Celery stalks
1
head Garlic, roasted
4
Garlic cloves, large
6
Lacinato kale / cavolo nero, leaves
750 g
Mushrooms
1
Onion
1
Parsley
1
Rosemary, spring
3
Thyme, fresh springs
480 milliliters
Almond milk
1
Stock cube, vegan
1 tbsp
Tomato paste
2 tsp
Balsamic vinegar
2 tsp
Liquid smoke
2 tbsp
Olive oil / vegan butter
2 tbsp
Shiro / white miso paste
1
Black pepper
4 tsp
Cornstarch / cornflour
1/2 tsp
Salt, coarse
2 tbsp
Olive oil
1 cup
Red wine, vegan
10 g
dried porcini (or other dried) mushrooms