Vegan Coq au Vin

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add mushrooms and cook until browned and most of their liquid has evaporated, about 7-10 minutes. Remove and set aside. 2. Add chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. 3. Stir in minced garlic, pearl onions, and baby potatoes. Cook for another 5 minutes. 4. Add tomato paste and cook for 1 minute, stirring constantly. 5. Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by half. 6. Add vegetable broth, thyme, and bay leaf. Bring to a simmer, then return the cooked mushrooms to the pot. 7. Cover and simmer for 30-35 minutes, or until potatoes are tender and the sauce has thickened. 8. Remove the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley before serving.