This recipe is adapted from one for Shepherd's Pie.
- 1 tablespoon olive oil
- 2 packages Lifelight smartground or other veggie crumbles
- 3 medium leeks (white and pale green parts only), halved lengthwise, sliced or 2 onions
- 3 garlic cloves, chopped
- 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
- 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
- 1 cup kale
- 1 cup frozen pearl onions (about 2 1/4 cups)
- 2 tablespoons thyme leaves
- 1 tablespoon chopped rosemary
- 1 (750-ml) bottle (-1 cup for enjoying) Côtes du Rhône (red wine)
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 5 cups vegetable broth
- A few(300g) potatoes
Heat oil in a large pot. Add leeks, garlic, parsnips, and carrots. Cook for a few minutes, add thyme, rosemary, pearl onions, kale, and veggie crumbles.
Meanwhile, put wine in another pot and simmer on medium heat until it is reduced to about 1 cup. Melt butter and stir in flour to form a paste. Stir the reduced wine into this paste and add the wine paste to the vegetables in the large pot. Stir in vegetable broth and add potatoes. Simmer for 30 minutes or until potatoes are cooked (I sometimes microwave the potatoes a bit first to cut down on cooking time).
