Step 1

In a large pot, warm one tablespoon olive oil over medium heat. Add the onion, celery and carrot. Cook for 5 minutes.

Step 2

To the pot, add the diced mushrooms and garlic. Cook until mushrooms begin to release their liquid, about 5-7 minutes.

Step 3

Sprinkle 1 tablespoon flour overtop of vegetables. Stir continuously, while cooking, for about one minute. Scrape any brown bits stuck to the bottom. Pour in the red wine to deglaze the pot.

Step 4

Next, add the frozen faux steak, tomato paste and herbs. Stir intermittently while cooking, for about 5 minutes.

Step 5

Pour in 1 cup vegetable broth then add the frozen peas. Bring to a simmer and cook on low heat until some of the broth has cooked off and peas are heated through. Serve warm with vegan mashed potatoes, and enjoy!