Step 1

Heat the oil and a large skillet.

Step 2

Add the mushrooms, onion and carrot and saute about 10 to 15 minutes or until the onions come out translucent.

Step 3

Add 1 tablespoon dairy-free butter. Add the garlic and cook another minute.

Step 4

Add flour and stir to coat everything and cook for another minute. Make sure the flour have been worked all the way in and does not show any dry flour.

Step 5

Add all of the ingredients from the skillet to the slow cooker.

Step 6

Stir in the broth, water, liquid smoke, tomato paste, wine, bay leaf, thyme and salt.

Step 7

Add the meatless tips and stir.

Step 8

Cook on low for 6 to 8 hours.

Step 9

Serve by itself or with noodles, potatoes or rice. Whatever is your hearts desire.