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.
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.