Vegan Mushrooms Spinach Stroganoff

INGREDIENTS

12 oz

white button mushrooms, sliced

8 oz

baby Bella mushrooms, sliced

2 tbsp

Tamari (we used San J Tamari Soy sauce gluten free, reduced sodium)

medium yellow onion, chopped

1 tbsp

garlic, finely minced (about 4 – 5 cloves)

2 tbsp

flour (we used gluten free flour) (see recipes notes) *

1/2 cup

white wine (we used Vegan sovereign blanc white wine or any Vegan dry white wine will work equally well (see recipe notes) *

3 cups

mushroom broth (Pacific Organic Mushroom Broth (see recipe notes) *

1/4 cup

almond milk (unsweetened, plain plant milk of choice)

1 tbsp

roasted garlic paste (from roasting 1 small garlic bulb (see recipe notes) *

1/4 cup

unsweetened plain plant yogurt

– 15 oz. cans cannellini beans, drained and rinsed

to 4 cups baby spinach, chopped (optional)

bay leaf

1/2 tsp

dried thyme

1/2 tsp

ground mustard

1 tsp

onion powder

1 tsp

garlic powder

1 tsp

dried minced onion flakes

1 1/4 tsp

sea salt (+/- to taste) *

1/2 tsp

pepper (+/- to taste)

Boiled, mashed, or roasted potatoes

Rice

Pasta

Coarsely cracked black pepper