• small bowl
• whisk
• saucepan

• 3 c vegetable stock
• 2 T arrowroot powder or flour
• 1 T olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 c crimini mushrooms, thinly sliced
• 1 t dried thyme
• 1 t salt
• black pepper
• ½ c dry white wine
• 3 T soy sauce
• ¼ c nutritional yeast
• ¼ c soy milk

Heat oil, add onions and garlic, and sauté for 3 minutes. Add mushrooms, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes. Add soy sauce and vegetable broth, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes. Whisk in nutritional yeast until it dissolves, then whisk in soy milk for a minute. Let cool slightly before serving.

Recipe adapted from Vegan with a Vengeance: Over 150 delicious, cheap, animal-free recipes that rock, by Isa Chandra Moskowitz. She pairs it with Black-Eyed Pea and Quinoa Croquettes.

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