This delicious side dish is quick and easy to make. Your guests won’t even know it’s vegan!
In my opinion, I could have used double the spinach for all that sauce. So, I suggest you get 2 bags of spinach instead of one so you can add in as much as you want. The cream sauce is super flavorful so it can handle all that spinach easily. :-)
In my opinion, I could have used double the spinach for all that sauce. So, I suggest you get 2 bags of spinach instead of one so you can add in as much as you want. The cream sauce is super flavorful so it can handle all that spinach easily. :-)
INGREDIENTS:
1 tbs. vegan margarine such as Earth Balance
1 onion roughly chopped
1 cup baby bella mushrooms sliced
1 tbs. jarred minced garlic or 3-4 cloves chopped
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 tbs. flour
1 tbs. fresh lemon juice
1/4 tsp. lemon zest
1 cup coconut milk
1 - 2 tsp. nutritional yeast
1 - 9 oz. bag of fresh spinach
Additional salt and pepper to taste
DIRECTIONS:
Melt margarine in a large pot.
Add onion and a pinch of garlic salt. Cook onions till they just start to carmelize.
Add mushrooms and another small pinch of garlic salt.
When mushroom start to sweat, add minced garlic and remainder of garlic salt.
Cook for 1 - 2 minutes more. Remove from heat and remove vegetables from pan carefully trying to leave as much juices in the pan. (I let them sit in a strainer over the pot for a few minutes)
Add flour to the juices and begin whisking. Let it bubble for abou 20 seconds then slowly add coconut milk.
Add in spinach a little at a time till it is all wilted.
Sprinkle with lemon juice, lemon zest and stir.
Add mushrooms and onions back in. Stir to heat through.
Add in nutritional yeast and stir. Taste for seasoning and serve!
