Vegan Stew in Maple Tomato Sauce

Ingredients

• 1 carrot
• 1 zucchini
• 1/2 onion
• 4 cloves garlic, peeled and degermed
• 1/2 red pepper
• 1- 227 g container (1- 8 oz container ) mushrooms
• 15 ml (1 tbsp) olive oil
• 1- 540 ml can (1- 19 oz can) red beans, drained and rinsed
• 110 g (1 cup) quick-cooking oats
• 30 g (1/4 cup) cornstarch
• 6 g (1 tbsp) chili powder
• Salt and freshly-ground pepper
• 750 ml (3 cups) vegetable broth
• 125 ml (1/2 cup) maple syrup (preferably dark syrup for its robust flavour)
• 60 g (1/4 cup) tomato paste
• 60 g (1/4 cup) old-style mustard
• 16 à 24 g (2 à 3 tbsp) cornstarch