Start by heating up some olive oil in a large pot over medium-high heat. Once it’s nice and hot, toss in the mushrooms and onions. This step is crucial because browning the mushrooms brings out their natural umami flavor. Cook them for about 6–8 minutes until the mushrooms are golden brown and the onions are soft.

Tip: Don’t overcrowd the pot! If you add too many mushrooms at once, they’ll steam instead of sear. Work in batches if needed.

Next up: carrots, garlic, and those lovely sprigs of thyme. Stir everything together and let it cook for another couple of minutes until your kitchen smells like heaven.

Now comes my favorite part—pouring in the red wine! Not only does it add incredible flavor to the dish, but there’s something so satisfying about deglazing a pot with wine. Use your spoon to scrape up any browned bits stuck to the bottom—that’s where all the flavor lives! Let it simmer for about 2–3 minutes so the alcohol can cook off.

In a small bowl, whisk together vegetable broth, tamari (or soy sauce), arrowroot powder (or cornstarch), and tomato paste until smooth. Pour this mixture into the pot with your mushrooms and veggies.

Bring everything to a boil, then reduce the heat to medium-low and let it simmer gently for about 15–20 minutes. This is where all those flavors come together in perfect harmony.

Once your sauce has thickened up beautifully and your veggies are tender, stir in the vegan butter until it melts into that luscious sauce. Taste and adjust with salt and pepper as needed.

Don’t forget: Fish out those thyme sprigs before serving—they’ve done their job!