Portobello Wellington With Shiitake, Baby Carrots and Red Potatoes [Vegan]

• 4 Portobello mushrooms
• 1 sheet vegan puff pastry
• 3½ ounce(s) of shiitake mushrooms
• 1 cup(s) of white button mushrooms
• 2 cup(s) of baby spinach
• 3 small shallots, peeled and roughly chopped
• 3 cloves garlic, peeled and roughly chopped
• 2 sprigs fresh tarragon, stemmed
• 6 red potatoes, cut into ½ inch pieces
• 1 tbsp. of minced fresh parsley
• 8 ounce(s) of baby carrots
• ½ cup(s) of red wine
• 1¾ cup(s) of no salt added vegetable stock
• 3 tsp. of vegan butter
• 2 tbsp. of date syrup
• ¼ tsp. of pure vanilla extract
• 2 pinch of freshly ground black pepper
• 1 tsp. of olive oil

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