1 pound mushrooms, sliced
1 pound green beans, trimmed and sliced to 1" pieces
1 or 2 onions, sliced
1 teaspoon dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or veggie broth mix, to taste
1/2 cup dry white wine or broth (vermouth, sherry)
1/3 cup whole wheat flour
2 or 3 cups nondairy milk, divided
1. Put veggies and herbs with vegan wine in large dutch oven, cover and steam until tender.
2. Put flour with 1 cup milk in a jar or plastic container with a lid, shake well.
3. Add 2 cups milk to veggies, bring to a simmer, and add flour and milk mixture to pot, a little at a time. Keep shaking it up, stir and simmer until desired thickness is acheived. Heat, do not boil.
4. Serve over eggless noodles, rice, baked or mashed potatoes.
Yea, I know it's a lot, I love leftovers.'