Plant based Bourguignon with roasted parsnips and potatoes

Plant based Bourguignon with roasted parsnips and potatoes:

Ingredients:

3 x glasses of red cooking wine

1 packet/bowl of cooked chestnuts

8 x Mushrooms

1 bowl of peas

3 x Carrots

3 x parsnips

1 x potato

3 x garlic clove

2 small tins or 1 tube of tomato puree

Smoked paprika

Chilli

Pepper

Salt

Rosemary

1 times cup of veg stock