– 1 small white onion – 4 cloves of garlic, minced – 2 tbs of vegan Worcestershire – 1 cup of dry red wine – 1 teaspoon of dried thyme – 1 teaspoon of dried rosemary – 1 teaspoon of fine sea salt – ½ teaspoon of black pepper – 2 cups of veggie broth – 2 tablespoons of cornstarch – 1 pound of red potatoes – 1 pound of baby carrots – 18 ounces of young jackfruit