Gluten-Free Option: Omit the flour. Mix ½ cup of the broth with 1½ tablespoons organic cornstarch or arrowroot starch. Add the slurry to the sauté after the spinach wilts and simmer just to thicken.
Recipe from
Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.