Pea Leaves with Mushrooms

• 1 cup of chopped white button mushrooms
• 2 cups of pea leaves
• 1/3 c. of yve’s ground “turkey”
  
• Garlic & onions, minced and chopped, respectively
• 1 cup of water or veggie broth
• 2 tsp. of tapioca flour + ¼ c. cold or lukewarm water
• White pepper to taste
• 1-2 tsp. of rice wine vinegar
• Salt to taste

On med-high heat, cook onions and mushrooms until onions are translucent and mushrooms are tender.

Add ground “turkey,” pea leaves, water, and tapioca flour mixture.

Bring to a boil; reduce heat to med-low

Stir for a few minutes.

Add rice wine vinegar

Cook covered for 2-3 minutes on med-low heat

Add white pepper and salt to taste