A delicious simple vegan mushroom bourguignon recipe.
Preheat the oven to 400°F (200°C).
In a large ovenproof pot, combine the mushrooms, carrots, onions, oil, cumin, salt, allspice, and black pepper.
Roast for 30 minutes.
Transfer to the stove, then stir in the red wine. Simmer for 5 minutes over medium-high heat.
Add the vegetable broth, soy sauce, tomato paste, maple syrup, and bay leaves. Bring to a boil, lower the heat, and simmer for 15 minutes.
In a small bowl, combine the cornstarch with the water.
Add the cornstarch mixture to the pot, stirring constantly. Bring back to a boil, then remove from the heat as soon as the sauce has thickened (about 1 minute). Remove the bay leaves.
Garnish with parsley and enjoy on its own or with pasta or rice.