Braised Vegetables in Red Wine Reduction over Potato Puree

!For Braised Vegetables and Red Wine Reduction:

Olive Oil

baby bella mushrooms, cut in half

frozen peas

package frozen pearl onions

onion, chopped

medium carrots, chopped

celery stalks, chopped

bay leaves

garlic cloves, minced

and 1/4 cups merlot red wine (any red wine will do)

all purpose flour

and 1/4 cups vegetable broth

!For Yukon Gold Puree:

to 8 yukon gold potatoes, chopped

tbls vegan butter

to 1 cup coconut milk

onion powder

garlic powder

salt and pepper