Preheat the oven to 180c / gas mark 4.
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.
1 onion, 5 cloves garlic
Pop the vegan beef pieces in and brown them off, if they need it. Once browned (or heated) add the flour and stir well.
300 g vegan beef pieces, 4 tablespoon plain flour
Pour in the wine and stock, then bring to a simmer.
1 cup red wine, 2 cups vegan beef stock
Stir in the tomato puree, and add the Worcestershire sauce.
2 tablespoon tomato puree, 1 tablespoon vegan Worcestershire sauce
Next add the potatoes and carrots, then give it a stir.
300 g potatoes, 300 g carrots
Drop in the bay leaves and sprig of thyme.
2 bay leaves, 1 sprig fresh thyme
Put the lid on and place in the oven for 30 minutes. Check and stir after 15 minutes.
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.
400g green lentils
Remove the sprig of thyme and serve! The thyme leaves should have (mostly) fallen off into the stew, so you should just be left with the stick.