Ingredients
12 oz cremini mushrooms, sliced
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 cups broccoli florets
1 tsp dried thyme
1/4 tsp black pepper
1/2 tsp sea salt
1 cup light coconut milk
1 tbsp apple-cider vinegar
2 tbsp nutritional yeast
2 tbsp chopped parsley
Instructions
1. Warm a large skillet over medium-high heat. Add olive oil and onion; sauté 2 minutes.
2. Add mushrooms; cook 5 minutes, stirring, until golden.
3. Stir in garlic, thyme, salt and pepper; cook 30 seconds.
4. Add broccoli and coconut milk; cover and simmer 6 minutes.
5. Uncover; stir in vinegar and nutritional yeast.
6. Simmer 2 minutes until sauce thickens. Garnish with parsley and serve.
Notes
Serve over quinoa or cauliflower rice for extra protein.
Refrigerate up to 4 days or freeze sauce cubes for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegan
- Method: Stovetop
- Cuisine: American
- Diet: Vegan