I don’t know what to name this (hence the ridiculous title) because there are so many delicious components to this meal*!
8oz Mushrooms, diced
1 Yellow onion, diced
4 Garlic cloves, minced
1 Zucchini, halved and sliced
1/2 tsp Red pepper flakes
1 cup Vegetable broth
1/2 tsp Thyme, dried
1/2 tsp Rosemary, dried
1 tsp Parsley, dried
2 TBSP Vegan butter
Dash of black pepper and sea salt
2 cups Spinach
1/3 cup Canned coconut milk
2 TBSP Flour
Step 1: Add olive oil to a pan over medium heat. Add mushrooms and onions until soft.
Step 2: Add garlic, zucchini, and red pepper flakes to pan. Cook until fragrant. Put into a bowl and set aside.
Step 3: Add broth, herbs, butter, and dash of salt and pepper to pan. Scrape bottom of the pan to get what’s stuck into the broth. Simmer for 10 minutes.
Step 4: Add sautèed vegetables back to pan along with spinach and coconut milk. Stir to combine evenly. Bring to a simmer. Remove 1 TBSP of the liquid and mix with flour. Whisk mixture back into the pan.
Step 5: Allow liquid to thicken to form a sauce. Boom! You’re ready to eat.
*I served mine with Italian vegetarian sausage and brown rice. It was so, so good!