2 Tablespoons vegan butter or olive oil
6 cloves garlic, finely diced
1 small onion, diced
1 Tablespoon cornstarch or flour
½ cup white wine
6-10 pieces sun dried tomato cut into strips (oil drained)
2 cans coconut milk
Salt and pepper, to taste
3 cups baby spinach leaves
1/4 cup nutritional yeast
1 Tablespoon Italian herbs
- Heat olive oil or butter in a large pan sautee garlic and onion until soft.
push garlic and onion to the side.
- Add the cornstarch to create a roux.
- Add the white wine and stir, allow to boil down to about half.
- Add the coconut milk and the remaining ingredients. stir and allow to thicken.
Serve over pasta, couscous, quinoa or rice.
This dish is great with coconut crusted tofu.