INGREDIENTS
1 1/2 cups
vegan beef-flavored vegetable broth
1/2 cup
wine
1 tsp
paprika
1/2 tsp
pepper
3 sprigs
thyme
1/4 cup
arrowroot powder
2 tbsp
coconut oil
16 oz
tempeh
1 serving
salt and pepper
1 small
onion
3 cloves
garlic
2 ribs
celery
3 larges
carrots
2 lb
yukon gold potatoes
225 gs
cremini mushrooms