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Ingredients (serves 1-2; add more mushrooms, stock and wine if you want)

  • 100 g sliced mushrooms (about 2 cups)
  • 1 carrot, diced
  • 1 onion, chopped
  • 1/2 cup red wine (vegan)
  • 1 cup vegetable stock (or hot water + vegan boullon cube)
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 2 tbsp tomato sauce
  1. Heat oil in a saucepan, cook onion and garlic over low heat, add carrots and stir until softened. Finally add the mushrooms and tomato sauce and stir and let it cook for a few minutes until mushrooms are cooked.
  2. Add the red wine and bring to a simmer for a few minutes. Then add vegetable stock, a pinch of salt and pepper to taste and cook for about 20 minutes at medium high heat or until sauce thickens. Add more vegetable stock if needed.
  3. Perfect with rice or pasta!
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