Baked Potatoes with Mushrooms and Spinach Drizzled with Vegan Gravy Recipe
This wholesome recipe features perfectly baked russet potatoes filled with a savory mushroom and spinach medley, enhanced with a tangy almond butter dressing and topped with a quick and easy vegan gravy. It’s a comforting and nutritious vegan dish ideal for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Potatoes
- 4 russet potatoes (approximately 200g each)
Mushroom & Spinach Filling
- 1 tbsp coconut oil
- 2 cloves garlic, finely chopped
- 4 cups cremini mushrooms, chopped
- Pinch of salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
Topping
- Vegan gravy, to drizzle
Instructions
- Preheat and prepare potatoes. Preheat your oven to 425°F (215°C). Use a fork to poke holes all around each russet potato to allow heat to escape during baking. Wrap each potato individually in tin foil for even cooking and moisture retention.
- Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake in the preheated oven for 40-50 minutes, or until a toothpick or skewer easily pierces through the potatoes indicating they are fully cooked and soft inside.
- Cook the mushroom mixture. While the potatoes bake, heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the finely chopped garlic, chopped cremini mushrooms, and a pinch of salt. Sauté for 5-10 minutes, stirring occasionally, until mushrooms begin to brown and release their moisture.
- Add almond butter dressing. In a small bowl, whisk together the almond butter, balsamic vinegar, and lemon juice until smooth. Pour this mixture over the mushrooms in the skillet, stirring to coat the mushrooms evenly. Continue cooking until the mushrooms are fully browned and flavorful.
- Wilt the spinach. Add the baby spinach to the skillet with the mushrooms and stir for 2-3 minutes, or until the spinach wilts and reduces in volume, mixing well with the mushroom mixture.
- Prepare the stuffed potatoes. Once the potatoes are baked, carefully slice them open lengthwise. Spoon generous portions of the mushroom and spinach filling into each potato.
- Finish with vegan gravy. Drizzle each stuffed potato with your preferred quick and easy vegan gravy to enhance flavor and add moisture.
Notes
- For vegan gravy, you can use a simple mix of vegetable broth, flour or cornstarch for thickening, soy sauce or tamari for umami, and nutritional yeast for a cheesy flavor.
- Russet potatoes are ideal for baking due to their starchy texture and fluffy interior.
- Adjust salt in the mushroom mixture according to your taste preferences and dietary needs.
- If almond butter is unavailable or for a different flavor, sunflower seed butter or tahini can be substituted.
- This dish pairs well with a fresh green salad or roasted vegetables for a complete meal.
