INGREDIENTS
2 cups
vegetable broth
3/4 cup
polenta
1 serving
ground pepper
1/4 cup
almond milk
2 tbsp
olive oil
8 oz
baby bella mushrooms
2 tbsp
flour
1 cup
vegetable broth
1/4 cup
white wine
1 tbsp
oregano leaves
1 tsp
dried parsley
1/2 tsp
garlic powder
8 oz
seitan
1 serving
ground pepper