Sweet and Sticky Peanut Onion Mushroom Sauce

1 tbsp Sesame Oil
400 grams Mushrooms, fresh, finely chopped
400 grams Onions, raw, finely chopped
240 grams Carrots, raw, finely chopped (divided)
6 tbsp Bragg All Purpose Liquid Soy Seasoning
6 tbsp (C) Vinegar, Red Wine (Gr Value)
2 tbsp Maple Syrup
2 tbsp Molasses, blackstrap
68 gram Nuts To You Organic Peanut Butter - crunchy
6 cloves Garlic
1 tsp Ginger Root
0.5 tsp Ginger, ground
0.5 tsp Cinnamon, ground
0.5 tsp Cumin seed
0.5 tsp Nutmeg, ground
1 cup (8 fl oz) Water, tap

While the flavour improves with a longer simmer, if you don't have time for that then just leave out the water from the ingredients and it will be ready to serve right after it comes to a boil.
We prefer it as a fairly loose sauce, but use any thickening agent (cornstarch, arrowroot, flour, or pureed pulses) that you like for a thicker sauce. Alternatively, you could just use an immersion blender and puree it all to be a consistent smooth and thick sauce.
I don't use peppers due to allergies, but I have been told that they work wonderfully in this recipe!

Using large skillet, saute onions, mushrooms, and 160g of carrots in sesame oil over medium heat until onions are translucent (about 10 minutes).

Using blender or food processor, puree together remaining 80g of carrots with soy seasoning, red wine vinegar, maple syrup, blackstrap molasses, peanut butter, water, and all spices until thin liquid consistency.

Pour liquid over vegetables in skillet, and bring to a boil. Drop temperature to medium-low, and simmer uncovered until sauce has reduced by about half (about 45 minutes). Stir occasionally to see if sauce has reached preferred thickness.

If no blender available, just saute all of the carrots with the onions and mushrooms, and stir the rest of the sauce ingredients together before adding to the skillet.

Serving Size: 6 servings of about 2/3 cup (165g) depending on how much reduced