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Ingredients

• 1 Large Onion, finely chopped
• 4 Garlic Cloves, finely chopped
• 500 g Mushrooms, sliced
• 200 g Frozen Peas
• 1 Carrot, peeled and sliced
• 3 tbsp Cornstarch
• 400 ml Vegetable Stock
• 100 ml Vegan Red Wine
• 3 Whole Cloves
• 2 Bay Leaves
• 1 tbsp Paprika
• 1 tsp Onion Powder
• 2 Red Chillies, finely chopped
• 5 Sprigs Thyme
• 1 Pinch Sea Salt, to taste
• 2 tsp Olive Oil
• 1.5 kg Potatoes, peeled and diced
• 4 tbsp Olive Oil
• 100 ml Cashew Milk
• 2 tbsp Active Yeast