INGREDIENTS
2 Tbsps
olive oil
16 oz
soy chunks
1 large
yellow onion
10 oz
mushrooms
2 media
carrots
3 cloves
garlic
1 1/2 tsps
thyme
2 Tbsps
flour
2 Tbsps
butter
10 oz
pearl onions
1 1/2 cups
full bodied red wine
2 Tbsps
ketchup
1 serving
salt
1 serving
bell pepper
1 head
cauliflower
1 tsp
fresh rosemary
3 Tbsps
butter
1 Tbsp
non-dairy milk
1 tsp
champagne vinegar
1 serving
salt
1 serving
bell pepper