Choose 4-5 vegetables and chop about 8 cups worth into bite sized pieces.
In a glass ovenproof dish, place all vegetables and drizzle with the olive oil, salt & pepper.
Bake in a 425 oven for 50-55 minutes, stirring twice.
Remove pan and add vegan wine and enough hot vegetable broth to deglaze pan.
Transfer to a saucepan and cover vegetables at least one inch with remaining hot broth. Bring to boil, then simmer 15 minutes. Add soy cream if desired for a creamier texture.