I baked the carrots for hours, on 224 degrees celsius/ 435,2 degrees fahrenheit
for a couple of hours. Then I let them sit in the oven for a couple of hours, to soak up all the juices.
I fried the meat-substitutes in extra virgin olive oil, salt and rose pepper, on medium/hot heat.
I used Leitz alcohol-free red wine, and added three shallots in the red wine sauce.