This hearty meal allows mushrooms to take center stage as a meaty main. Pair it with fluffy mashed potatoes or fresh baked vegan rolls for a warming dinner.
½ cup white wine, divided
4 large portabello mushrooms, sliced into ¾-inch pieces
1 large onion, sliced
2 cloves garlic, pressed
3 tablespoons flour
1 teaspoon sage
1 teaspoon dried basil
3 cups vegetable broth, divided
4 potatoes, quartered
4 carrots, cut into 3-inch pieces
Salt and pepper, to taste
2 teaspoons vegan Worcestershire sauce
3 sprigs fresh thyme
1 sprig fresh rosemary