Step 1 — Brown the Juicy Marbles: Pat Juicy Marbles cubes dry. Season generously with salt and pepper. Heat olive oil until shimmering. Brown cubes deeply on all sides. Remove and set aside.

Step 2 — Build the Base: In the same pot, add diced onion and carrots. Cook until softened and lightly golden (8–10 minutes). Add garlic; cook 30 seconds. Stir in tomato paste; cook until brick-red and sticky.

Step 3 — Bloom Mushroom Powder: Stir 1½ tsp mushroom/porcini powder into ½ cup hot vegetable stock. Let sit 5 minutes.

Step 4 — Deglaze & Reduce Wine: Add all the wine to the pot. Scrape thoroughly. Simmer uncovered until reduced by nearly half, dark and savory.

Step 5 — Assemble the Stew: Add mushroom-powder stock slurry, remaining vegetable stock, soy sauce or tamari, bay leaves and thyme. Return browned Juicy Marbles to the pot. Liquid should just cover solids.

Cooking Options:

Instant Pot (Recommended): Seal lid. Pressure cook High – 18 minutes. Natural release 10 minutes. Open lid; switch to Sauté – Low.

Stovetop / Dutch Oven: Simmer gently, partially covered for 60–75 minutes, low heat.

Thermomix (Hybrid Method): Use Thermomix for base only. Onion + garlic: 5 sec / speed 5. Sauté with oil: 120°C / 8 min / speed spoon. Tomato paste: 120°C / 3 min. Wine reduction: Varoma / 15 min / speed spoon / MC off. Transfer to Instant Pot or Dutch oven to continue.

Step 6 — Mushrooms & Onions (Final 20 Minutes): Cook separately in a wide pan: Heat olive oil over medium-high. Add mushrooms; brown well before stirring. Remove mushrooms. Add shallots (cut-side down) and onion wedges. Cook until deeply golden. Season lightly. Deglaze pan with 2–3 tbsp stew liquid. Add mushrooms and onions to the stew. Simmer uncovered 10–15 minutes.

Step 7 — Finish: Off heat, add ½–1 tsp red wine vinegar. Optional: stir in vegan butter. Remove herb stems and bay leaves. Adjust salt and pepper.