Step 1

In a large pot, warm olive oil or vegan butter over medium heat. Add the onion, celery and carrot, sprinkle with salt and cook for 5 minutes.

Step 2

To the pot, add the mushrooms and garlic. Continue to cook for about 5 minutes more, or until mushrooms begin to release their liquid.

Step 3

Add the thyme or oregano, vegan worcestershire, tomato paste, and red wine. Stir to combine and cook for about 5 minutes. Pour in 3 cups vegetable broth (reserve 1/2 cup for later) then add the potatoes and bay leaf. Bring to a low boil and cook for 10 minutes.

Step 4

Whisk the flour with 1/2 cup of the reserved broth until smooth. Pour the mixture into the pot and stir to combine. Continue to cook at a low boil until the sauce has thickened, for about 10 minutes. Add salt & pepper to taste, garnish with parsley (optional), serve warm and enjoy!