Fry the onions until soft, around 4-5 minutes, in a large casserole dish (with a lid). Add the garlic and fry for another minute.
Pop the vegan beef pieces in and brown them off. Add the flour and stir well.
Pour in the wine and stock, simmer. Add potatoes, carrots, tomato puree and fresh herbs. Simmer for 30 minutes in the oven.
Stir the lentils through and season to taste with salt and black pepper. Put back in the oven with the lid on for another 20 minutes.