Heat a cast iron pot on medium heat. Add olive oil, and let it get up to temperature. Then add the onion and garlic. Sauté until soft, 6-8 minutes.
Add celery and carrots and sauté for about 5-6 more minutes.
Increase heat to medium-high, and add in the Impossible ground meat. Break up meat with a fork, and sauté for about 10 minutes, stirring frequently and continuing to break up any large pieces remaining.
Deglaze pot with a couple small splashes of vermouth or wine. Add coconut cream and stir to incorporate.
Add the crushed tomatoes, parsley, basil, a few sprigs of thyme (put them in whole), and salt and pepper and stir. Cook partially covered over medium-low heat until the sauce thickens and carrots and celery are tender (about 30 minutes).
