Vegan mushroom pan in red wine sauce

Ingredients for 3 servings:

• 1 onion(s) or a pinch of asafoetida
• 2 carrots
• 250 g mushrooms
• 2 tbsp vegetable oil for frying
• 2 bay leaves
• 5 juniper berries
• n. B. Allspice powder
• 1 handful of red grapes, quartered
• 150 ml red wine, vegan
• 2 tbsp soy sauce
• 250 ml vegetable stock
• salt and pepper
• 1 tbsp maple syrup
• n. B. Herbs of Provence
• 1 dashes lemon juice
• 2 tsp arrowroot flour
• some parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegan, simple

Dice the onion, finely chop the carrots, and slice the mushrooms. Heat the oil in a large, deep frying pan or wok. Sauté the onion, or use a pinch of asafetida as a substitute. Add the bay leaves, juniper berries crushed in a mortar, and allspice powder, if desired. Toss everything well. Add the finely chopped carrots and fry until about half cooked. Then season with a pinch of salt. Add the quartered grapes and let simmer for a while. Add the mushrooms to the pan and fry. Deglaze everything with red wine, soy sauce, and vegetable stock, and bring to a boil. Add pepper, maple syrup, Provençal herbs, and a squeeze of lemon juice. Mix 2 teaspoons of arrowroot flour with a little cold water and stir into the pan to thicken the sauce. Simmer gently with the lid slightly closed for 15-20 minutes. Serve the mushroom pan with chopped parsley as a garnish. Bread dumplings make a great side dish, but potatoes or mashed potatoes would also be delicious.