2 8 oz packages fake steak strips (I used Morningstar Farms)
4 tablespoons oil (olive is good, use what you have)
1/2 small onion, finely chopped
1/2 carrot or 4 baby carrots, finely chopped
1/2 stalk celery, finely chopped
2 cloves garlic
1 teaspoon Herbes de Provencal, -or- 1/4 teaspoon each fennel seed, ground savory,
1 teaspoon flour
1/3 cup red Zinfandel
1/2 cup vegetable broth
~14 oz can stewed tomatoes
small handful baby carrots
Preheat oven to 325 degrees Fahrenheit.
Add oil to a medium-sized oven-safe pot, add steak strips (thawed if you get them frozen) and sprinkle with salt and pepper. Add the onion, carrot, and celery, and continue to heat until veggies soften.
Add garlic, herbs, and flour, and stir for about a minute. Add the wine and vegetable broth and bring to a boil. Dice about 1/4 of the tomatoes in the can and add along with all of the liquid. Cover with foil and bake about 10 minutes.
(This is a good time to peel potatoes, cause man is this stuff good on mashed potatoes!)
After baking, add the baby carrots and cook until soft, about twenty minutes or so. Also if you have lost a lot of liquid go ahead and add some water and cover it tighter.
When the carrots are soft, just serve over mashed potatoes!