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Cut the mushrooms thinly. Heat up a pan and dry roast the mushrooms on it on medium heat. The water will evaporate after a few minutes and they will soften up. Cook for a few minutes and then transfer them to a bowl.
Heat up a pan, add the olive oil to it, then dice up the onion and add it to the pan, alongside a pinch of salt. Once it starts to caramelize, add the chopped or pressed clove of garlic. Add the pepper and thyme and mix.
Combine the miso and vinegar together, then deglaze the pan with it and add the mushrooms.
Drain the cans of beans and save the liquid from one can. Add the beans to the pan, alongside the soy yogurt. Mix well.
Take a few scoops of the mixture, add it to a bowl with half a cup of the bean liquid and blend it with an immersion blender on in a regular blender. Return to the pan, add the teaspoon of salt and mix well.
Chop up a handful of spinach and add it to the pan. Cook for a few more minutes until the spinach starts to wilt.
Turn off the heat and add the juice of half a lemon, mixing it well.
Let it cool down for a bit, then serve with some chopped sun-dried tomatoes and a sprinkle of nutritional yeast.