Let's start by making the vegan beef.

In a medium pot, combine hot water with spices and veggie broth. Soak in the TSP slices for at least an hour, preferably overnight.

Next, make the vegan bacon.

Heat the olive oil in a skillet, over medium heat. Add sliced tofu, smoked paprika, salt, and pepper to taste and fry until the tofu is crispy on both sides. Set aside.

In the same skillet, add the mushrooms and fry until tender, stirring occasionally for about 7 minutes. Set aside.

Use the heated skillet to fry the soaked TSP slices, previously drained, for about 3 minutes, on medium heat. The should be slightly crispy on both sides.

Preheat the oven to 200C/400F.

In a large, oven-friendly pot, heat some olive oil over medium heat. Add the sliced onions, carrots and crushed garlic. Stir-fry until the onion is translucent. Add the TSP slices.

Sprinkle the flour and give it a stir.

Add the red wine, stir and add the cooked mushrooms.

Add veggie broth, tomato paste, salt and pepper and the bouquet garni.

Cover and let it cook in the oven for about 40 minutes, until the veggies are tender.

When the meal is ready, add the tofu bacon and serve.