Mushroom Ragout

1 c. vegetable broth, divided
1 onion, chopped
4 garlic cloves, finely chopped
1 c. chopped carrots
2 lbs. sliced fresh mushrooms (shiitakes, button, cremini, etc.)
2 t. fresh thyme or 1 t. dried thyme
1/2 c. tomato puree
2 T. low-sodium soy sauce
Black pepper to taste
1/4 c. chopped fresh parsley, for garnish

Heat 1/4 c. of the vegetable broth in a large saute pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, carrots, mushrooms, and thyme. Cover and cook 8 minutes, stirring occasionally. Add the remaining broth, tomato puree, and soy sauce. Stir and bring to a boil over medium-high heat. Reduce heat, cover, and simmer on low for 30 minutes. Season with pepper and serve hot over rice or polenta. Garnish with parsley just before serving.   

Makes 4-6 servings.

Adapted from The Vegan Starter Kit, p. 137.