1- Creating this creamy vegan mushroom fricassee is straightforward and fun, starting with basic prep work to build layers of flavor. Begin by heating 3 tablespoons of olive oil in a large pan over medium heat, then gently soften the thinly sliced onion for about 3 minutes until it turns translucent. Next, add the 3 chopped garlic cloves and 1 cup of mixed mushrooms, cooking for another 3 minutes to release their earthy aromas.

2- Increase the heat and pour in 1 cup of dry white wine, bringing it to a boil before reducing to a simmer for 5 minutes to deepen the flavors. Lower the heat and gradually sift in 3 tablespoons of all-purpose flour, stirring constantly to form a smooth roux that cooks for about 3 minutes. Add the 2 cups of non-dairy milk in thirds, stirring continuously to avoid lumps and create a rich, creamy base.

3- Season the mixture with 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, 1 vegetable stock cube, and 1/2 teaspoon of dried thyme, then let it simmer to blend everything together and heat through. Finally, stir in the 2 cups of packed baby spinach leaves until they wilt, and serve the fricassee over pasta for a complete meal. This method ensures a creamy vegan mushroom fricassee that’s perfect for busy parents or travelers looking for quick, nutritious options.