Directions

• In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil. Add the chopped onion and celery, season with a little sea salt, and cook for 10 minutes on low heat. Then, add the carrots and cook for an additional 10 minutes. To prevent burning, stir the onion frequently.
• While the onions are cooking, prep the vegetables. Next, turn the heat to medium-high and add all the mushrooms to the pot. Stir well and cook for about 5 minutes, or until the mushrooms begin to release some of their juices. Finally, add 2 cloves of garlic that have been minced or put through a garlic press. Add 1/4 cup of finely chopped rosemary and 1/2 cup of thyme leaves. Cook for a minute after vigorous stirring.
• Add 1 heaping tablespoon of tomato puree (paste), 1 tablespoon of soy sauce, and 1 teaspoon of Henderson's relish or vegan Worcestershire sauce once you can smell the garlic and herbs. After a minute of cooking, stir the puree and sauces into the vegetables. Next, add the flour and toss until it is absorbed. Next, add the wine and whisk to create a thick sauce. Finally, add the parsnips and swede and give everything a nice stir.
• After giving it another swirl, pour in the stock and season with the remaining salt and pepper. The stew should simmer uncovered for 35 to 40 minutes after the addition of the two dried bay leaves, stirring occasionally to prevent anything from sticking to the bottom of the pan. After 20 minutes, check the seasoning and, if necessary, add more salt and pepper. Add a packet of myveggie food boost.
• When the vegetables are fully cooked and the sauce is thick, the stew is finished. Before serving, take off the bay leaves.