10 medium sized potatoes (red-skinned work well)
1 tablespoon olive oil
1 red bell pepper, sliced
2 cloves garlic, minced
1 bunch fresh thyme, chopped
1 cup red wine
salt, to taste
1. Boil potatoes until almost tender, about 15 minutes or so. While they are cooling, heat olive oil in a large pot. Add red pepper and garlic to olive oil and saute for 3-5 minutes over medium heat.
2. Cut and peel potatoes(peeling is optional) and add them to pepper mixture. Add thyme, red wine, and salt.
3. Cover and cook over medium heat for 10-15 minutes until the flavors have mingled and potatoes are tender. Check often to make sure the liquid has not evaporated. You may need to add more vegan wine or some water to keep the potatoes from drying out.
4. To serve, place in a casserole dish and garnish with sprigs of fresh thyme.