INGREDIENTS
2 tbsp
Flat leaf parsley
4
medium cloves Garlic
16 oz
Mushrooms, mixed
1 15 ounce can
Tomatoes
2 14.5 ounce cans
Coconut milk, full fat
2 tbsp
Harissa
1 1/2 cups
Polenta
1
Sea salt
2 tbsp
Olive oil
1/2 tsp
Cumin
1 tbsp
Ghee
1/2 cup
Red wine, dry
1 qt
Vegetable stock or water
2
Medium carrots (finely chopped or pulsed in a food processor)
2
Celery stalks (finely chopped or pulsed in a food processor)
1
Large onion (finely chopped or pulsed in a food processor)