Potatoes with Mushroom Spinach Delight

Potatoes with Mushroom Spinach Delight is a warm vegan dish that fills the kitchen with cozy smells and keeps meals simple.

Potatoes with Mushroom Spinach Delight — Introduction

Potatoes with Mushroom Spinach Delight brings baked potatoes and a savory mushroom-spinach mix together for a filling meal. This dish is easy, vegan, and great for weeknights or a calm weekend dinner. If you want a heartier meat option sometimes, try the hearty coconut beef stew with potatoes and mushrooms for a richer contrast.

Potatoes with Mushroom Spinach Delight — Why make this recipe

Make Potatoes with Mushroom Spinach Delight because it uses simple ingredients and gives big flavor. It is low fuss, feeds a few people, and works as a main or a side. For ideas on what to serve beside it, see these 10 side meal recipes to pair with frittatas for more simple sides.

Potatoes with Mushroom Spinach Delight — How to make Potatoes with Mushroom Spinach Delight

Potatoes with Mushroom Spinach Delight — Ingredients

• 4 russet potatoes
• 1 tbsp coconut oil
• 2 cloves garlic, finely chopped
• 4 cups mushrooms, sliced
• Pinch of salt
• 1 tbsp almond butter
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 4 cups baby spinach
• Vegan gravy, to drizzle

For the Vegan Gravy:

• 2 tbsp miso paste
• 3 cups vegetable broth
• ¼ cup nutritional yeast
• ¼ cup cornstarch
• 1 tsp onion powder
• 2 tbsp tamari
• ¼ cup vegan butter

Potatoes with Mushroom Spinach Delight — Directions

• Preheat oven to 425°F (215°C). Poke holes in each potato with a fork. Wrap each potato in tin foil.
• Bake potatoes for 40–50 minutes, until a toothpick slides in easily.
• In a skillet, heat coconut oil. Add garlic, mushrooms, and a pinch of salt. Cook on medium for 5–10 minutes.
• Whisk almond butter, balsamic vinegar, and lemon juice. Pour over the mushrooms and garlic. Cook until mushrooms brown.
• Add baby spinach and cook 2–3 minutes until wilted.
• Cut off the top of each baked potato. Fill with the mushroom and spinach mix. Drizzle with vegan gravy.

For the Vegan Gravy:

• In a small saucepan, add miso and a splash of vegetable broth. Whisk to dissolve the miso.
• Add remaining broth, nutritional yeast, cornstarch, onion powder, and tamari. Whisk to combine.
• Stir in vegan butter. Simmer and whisk frequently until thick, about 8–10 minutes.

Potatoes with Mushroom Spinach Delight — How to serve Potatoes with Mushroom Spinach Delight

Serve Potatoes with Mushroom Spinach Delight hot, with extra vegan gravy on the side. A fresh green salad or steamed veggies make a light pairing. If you want a meaty main to contrast, try an apple cider braised beef with mushrooms and potatoes for a hearty choice.

Potatoes with Mushroom Spinach Delight — How to store Potatoes with Mushroom Spinach Delight

Let the dish cool to room temperature before storing. Place in an airtight container and refrigerate for 3–4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

Potatoes with Mushroom Spinach Delight — Tips to make Potatoes with Mushroom Spinach Delight

• Use russet potatoes for a fluffy texture inside.
• Don’t overcook the mushrooms; keep some bite for texture.
• Taste and adjust salt after adding miso in the gravy.

Potatoes with Mushroom Spinach Delight — Variation

• Add roasted bell peppers or caramelized onions for more flavor.
• Swap almond butter for tahini for a different nutty note.
• Use sweet potatoes for a sweeter, colorful version.

Potatoes with Mushroom Spinach Delight — FAQs

Q: Can I make this gluten-free?
A: Yes. Use tamari labeled gluten-free and check your miso and vegan butter labels.

Q: Can I prep parts ahead of time?
A: Yes. Bake potatoes ahead and keep the mushroom-spinach mix in the fridge for 2 days. Reheat before serving.

Q: Where can I buy miso paste and vegan butter?
A: Many stores sell them, or you can buy them online. Buy it here.

Q: Is this recipe good for meal prep?
A: Yes. It reheats well and makes a quick lunch or dinner for a few days.

Potatoes with Mushroom Spinach Delight

A warm vegan dish that combines baked potatoes with a savory mushroom-spinach mix for a filling and simple meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine Vegan

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 4 pieces russet potatoes Use russet potatoes for a fluffy texture.
• 1 tbsp coconut oil
• 2 cloves garlic, finely chopped
• 4 cups mushrooms, sliced Don't overcook the mushrooms; keep some bite.
• 1 pinch salt Taste and adjust after adding miso.
• 1 tbsp almond butter Can be swapped for tahini.
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 4 cups baby spinach
• to drizzle amount Vegan gravy Serve hot with extra gravy.

For the Vegan Gravy

• 2 tbsp miso paste Check gluten-free labels.
• 3 cups vegetable broth
• 1/4 cup nutritional yeast
• 1/4 cup cornstarch
• 1 tsp onion powder
• 2 tbsp tamari Use gluten-free if needed.
• 1/4 cup vegan butter Check gluten-free labels.

Instructions

 

Preparation

• Preheat oven to 425°F (215°C). Poke holes in each potato with a fork and wrap them in tin foil.
• Bake the potatoes for 40-50 minutes until a toothpick slides in easily.

Cooking

• In a skillet, heat coconut oil. Add garlic, mushrooms, and a pinch of salt. Cook on medium for 5-10 minutes.
• Whisk almond butter, balsamic vinegar, and lemon juice, then pour over the mushrooms and garlic. Cook until mushrooms are browned.
• Add baby spinach and cook for 2-3 minutes until wilted.
• Cut off the top of each baked potato and fill with the mushroom and spinach mix. Drizzle with vegan gravy.

Vegan Gravy

• In a small saucepan, add miso and a splash of vegetable broth. Whisk to dissolve the miso.
• Add remaining broth, nutritional yeast, cornstarch, onion powder, and tamari, then whisk to combine.
• Stir in vegan butter, simmer, and whisk frequently until thick, about 8-10 minutes.

Notes

Let the dish cool to room temperature before storing. Store in an airtight container in the refrigerator for 3-4 days. Reheat before serving. For more flavor, consider adding roasted bell peppers or caramelized onions.

Keyword Comfort Food, Mushroom, Potatoes, Spinach, Vegan Gravy