Put the frozen peas in a bowl, pour boiling water until covered, and cover with a lid; set aside.
Heat oil in a large skillet or wok, add onion, and fry until onion becomes translucent; Add crushed garlic and fry for a few more seconds.
Add carrots, celery, thyme, and rosemary and fry while stirring for 3-4 minutes.
Add vegan meat, and fry while stirring for a few minutes until it begins to brown.
Add water, wine, tomato paste, bouillon, shitake mushroom powder, bay leaf, salt, and pepper. Mix well and bring to a boil.
Lower the heat and cook for half an hour, occasionally stirring; if necessary, add water. (In the meantime, you can cook the potatoes).
Remove from the heat, strain the peas and add it to the meat mixture. Mix well. Taste and adjust seasoning if necessary.
Transfer to a greased pan measuring 25 by 32 cm (9.9-inches by 8.6-inches) and flatten with a spoon.
Preheat oven to 180 degrees Celsius - 356 F