Spinach with Mushrooms and Capers in Coconut Milk Gravy

Bon Appetite From Sophia with Grace!

3.09 from 12 votes
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Course Entrées, Side Dish
Total Time 20 minutes
Servings 4 -5 portions

Ingredients

  • 10 oz of Unfrosted Spinach leaves Cascadian Farm organic cut Spinach
  • 1 cup of chopped mushrooms
  • 2.5 tbsp of Nutritional Yeast
  • 1 cup of unsweetened coconut milk
  • 2.5 tbsp of Coconut Aminos Teriyaki sauce
  • 1 bay leaf
  • Salt to taste
  • Garlic powder to taste
  • Onion flakes to taste

Instructions

  1. Place a medium size skillet on the stove over medium heat. Add extra virgin olive oil and spinach. Sauté for 5 min. Stir occasionally. Add mushrooms and sauté for 5 more minutes until the mushrooms are soft. Add milk, salt, garlic, onion flakes and nutritional yeast. Mix the ingredients and bring to a boil. Add Coconut Aminos Teriyaki sauce, and sauté for 2 more min .


Recipe Notes

You can add cooked garbanzo beans to this dish, or serve it separately as a side dish with a piece of fish or meat.

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