Creamy Vegan Mushroom Vegetable Sauce 

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

Olive oil

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!


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