A French vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 20 min

Organic sourcing

Mushrooms can absorb chemicals, so it’s worth sourcing organic. Carrots are on the EWG Dirty Dozen, making organic a wise choice. Onions are low-residue, so organic matters less.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large carrot, sliced
• 450 g mixed mushrooms, cleaned and quartered
• 1 cup red wine
• 2 cups vegetable stock
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt to taste
• Black pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp water
• 1 tbsp fresh parsley, chopped

Method

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté until soft.
3. Stir in the carrot and mushrooms, cook for 5-7 minutes until mushrooms release their moisture.
4. Pour in the red wine, simmer for 5 minutes until slightly reduced.
5. Add vegetable stock, tomato paste, soy sauce, thyme, and bay leaves.
6. Season with salt and pepper, bring to a boil.
7. Reduce heat, cover, and simmer for 40 minutes.
8. Mix flour and water to form a slurry, stir into the pot to thicken.
9. Cook for another 5 minutes, then remove thyme sprigs and bay leaves.
10. Garnish with fresh parsley before serving.

Notes

• Use a variety of mushrooms for deeper flavor.
• Serve with crusty bread or over mashed potatoes.
• For a gluten-free version, use gluten-free flour.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.