6 English muffins, separated into their halves
1 pkg. of vegan sour cream (we used the Tofutti brand)
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
4 cups fresh spinach leaves
2 cups mushrooms, halved and sliced
Toast the muffins, and place on a large platter or cookie sheet. In a medium pot add the rest of the ingredients. Cook over medium heat, until the spinach wilts and the mushrooms are tender. You may need to turn the heat down to medium low, if the sour cream is boiling too high. With a slotted spoon, spoon the topping over the muffin halves. You will have plenty of sauce leftover, which is surprisingly delicious, to drizzle over the top. If you eat it right away, it can be finger food; however, if you wait a few minutes, I recommend fork and knife. If you choose, you can bake them at 350 degrees for 15 minutes to get them even toastier. Both ways taste very good. Feeds five hungry vegans.