I KNOW I posted this recipe once before, but I can't find it in the memories for some reason. This is the dish that I always make as a vegan main dish for Thanksgiving and the omnis always love it too. I found it on the internet once upon a time, so if you recognize this recipe as your work let me know so I can properly credit you.
Harvest Veggie Ragout olive oil 2 thyme springs 1 cup dry red wine 3 cups diced peeled butternut squash 2 cups leeks, sliced 1 1/2 cups sliced carrot 1 1/2 sliced parsnip 1 cup sliced celery 10 cloves garlic 1 tbsp tomato paste 1/2 cup veggie broth (or water) 1/4 cup chopped parsley 3/4 tsp. salt 1/2 tsp. pepper 2 bay leaves 1 tbsp flour 1 can chickpeas (about 19oz.) 6 portabello mushrooms sliced
Heat oil, combine squash, leeks, carrots, parsnips, celery, and garlic. Saute 8 minutes or until lightly browned. Add bay leaves, thyme and stir in tomato paste. Then stir in flour and wine. Reduce heat and cook 5 minutes. Stir in broth and chickpeas. Cover and simmer 20 minutes until veggies are tender. Stir in salt and pepper. Discard the bay leaves. Heat oil in another pan and saute the sliced mushroom caps. top the ragout with the mushrooms. Yum!