Dijon Gravy with Mushrooms and Beans

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

8 oz. cremini mushrooms (or white button), sliced

1 Tablespoon low sodium tamari

½ cup red onion, minced

1 Tablespoon minced garlic

1 ¼ teaspoon GF flour (or thickener of choice) *

⅓ cup vegan white wine *

½ cup water (or broth)

½ cup vegetable broth *

2 teaspoons white miso *

2 to 4 teaspoons Dijon mustard (+/-) *

1 - 15 oz. can cannellini beans, drained and rinsed

1 ½ cups baby spinach (optional)

subheading: Spice/Herb Ingredients:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried crushed thyme leaves *

1 ¼ teaspoon ground mustard powder

½ teaspoon sea salt (+/- to taste) *

¼ teaspoon black pepper

subheading: Optional Ingredients:

Boiled, steamed, mashed, or roasted potatoes

Steamed rice (of choice)

Pasta (of choice)

subheading: Toppings:

Freshly chopped chives or parsley

Directions at monkeyandmekitchenadventures.com

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