Dice the red onion and finely chop the garlic. Chop the carrots into large bite sized pieces and finely chop the celery.
Chop the russet potatoes into large bite sized cubes. Quarter the king oyster mushrooms and tear the plantbased sausages into bite sized pieces. Dice the tomatoes
Heat up a stockpot to medium high heat. Add 2 tbsp of avocado oil followed by the plantbased sausage. Sauté for about 5-6mins until the sausage is nice and crispy. Set the sausage aside
Bring the stock pot to medium heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for about 5-6mins
Add the celery and carrots. Sauté for a few minutes. Then, make a well in the middle of the pot and add in the tomato paste along with the leaves from a few sprigs of thyme. Give the pot a good stir
Add in the tomatoes and stir. Add the red wine, turn the heat to medium high, and stir the pot. Allow the stew to bubble away for about 2mins
Add the russet potatoes, king oyster mushrooms, frozen peas, and the vegetable stock. Add the soy sauce and dark soy sauce. Give the pot a stir, then simmer on medium low for 25-30mins
Transfer about 3/4 cups of the stew into a blender. Blend on high for a few seconds, then transfer back to the pot. Give the pot a good stir
Plate and garnish with some of the crispy plantbased sausages and freshly chopped parsley