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Ingredients
  • ¼ Cup Vegan butter, I used Country Crock Plant Butter
  • 1 Tablespoon Olive oil
  • 4 Large Sweet onions, sliced thin
  • 2 Large Shallots, sliced
  • 4 Cloves Garlic, chopped
  • 2 Bay leaves, dried
  • 2 Sprigs Fresh thyme
  • 1 Tablespoon Agave syrup(optional)*
  • ½ Cup Red wine, vegan**
  • 2 Tablespoons All purpose flour
  • 8 Cups Vegetable broth
  • 12 Ounces Noodles, I used Ka-Me Udon stir fry noodles
  • Salt and pepper to taste
  • subheading: Herb Roasted Mushrooms:
  • 8 Ounces Shiitake mushrooms, sliced
  • 3 Tablespoons Olive oil
  • 2 Sprigs Fresh Thyme
  • A few pinches of salt and pepper
Steps
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