This recipe comes from our article: How to Enjoy Christmas as a Vegan
Heat 3 tablespoons of vegetable oil in an oven-safe pot. Add onion and sauté till soft and translucent. Add carrots, mushrooms and herbs. Cook until vegetables and mushrooms are soft.
Add tomato paste and flour, then pour in the red wine. Let the mixture cook slightly, then add the vegetable broth slowly until a gravy firms. Season with salt and simmer on low heat until the gravy thickens.
Remove the herbs, mix in the peas and spread potato on top. Brush the top with vegetable oil and bake for 15 minutes at 180°C with the pot open to brown the top layer.
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