Vegan Stuffed Baked Potatoes with Mushroom and Spinach are a savory delight, combining earthy mushrooms and nutrient-rich spinach for a wholesome filling. The potatoes, perfectly baked to a golden crisp, create a satisfying contrast to the creamy, plant-based stuffing. This flavorful and hearty dish showcases the delicious possibilities of cruelty-free comfort food.
Ingredients:
- 4 russet potatoes
- 1 tbsp coconut oil
- 2 cloves garlic , finely chopped
- 4 cups (250g) cremini mushrooms
- pinch salt
- 1 tbsp almond butter
- 1 tbsp balsamic vinaigrette
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
Instructions:
- Preheat oven to 425F/215C. Poke holes around each potato using a fork (this will help the heat to escape while baking).
- Wrap each in tin foil and bake in the oven for 40-50, or until you can easily poke through the cooked potatoes with a toothpick.
- In a skillet add coconut oil, garlic, sliced mushrooms and pinch salt. Cook on medium heat for 5-10 minutes.
- Whisk together almond butter, balsamic and lemon juice and pour over mushrooms.
- Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted (2-3 minutes).
- Slice open baked potatoes and fill with mushroom and spinach medley. Optional to drizzle with vegan gravy.
