Step 1

Heat 1 tablespoon of olive oil on medium high in a large pot. Add the garlic and sweet onions to the pot. Saute, reducing heat as needed. For about 5 minutes until the onions become translucent. Sprinkle with a pinch of salt and pepper.

Step 2

Add the agave and stir to coat the onions and garlic.(this is optional, but it helps to caramelize the onions.) Continue to saute until the onions are caramelized, nice and brown, another 5-7 minutes.

Step 3

In the mean time, put all the chopped carrots, mushrooms and baby potatoes in a large mixing bowl. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with the poultry seasoning and a few pinches of salt and pepper. Toss to coat all of the veggies in seasoning.

Step 4

Once the onions are caramelized, add the veggies to the pot. Toss and saute for 2-3 minutes to start getting some color on them.

Step 5

Next, add the red wine, vegetable broth and fresh thyme to the pot. Stir to combine and make sure the vegetables are all in the liquid.

Step 6

Season with a pinch of salt and pepper. Stir and cover. Reduce heat to low, you want it to just be simmering.(small bubbles) Simmer for about 30 minutes, or until the veggies are cooked and the wine taste is not overwhelming.

Step 7

Then, stir in the frozen pearl onions. Simmer for about 5 more minutes.

Step 8

Now, in a small bowl, stir together the vegan butter and flour into a paste. Add it to the pot and stir to combine. Let simmer for a few more minutes, it will thicken slightly.

Step 9

Taste and adjust seasonings. Serve over mashed potatoes or anything you want!