Description
These Ultimate Stuffed Baked Potatoes are packed with a savory mushroom-spinach filling and drizzled with a rich vegan gravy. Perfect as a hearty side or a main dish, they combine simple ingredients with bold flavors for a satisfying plant-based meal.
Ingredients
4 russet potatoes (200g each)
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)
Vegan gravy, to drizzle
Instructions
Preheat the oven:
Preheat your oven to 425°F (215°C). Poke holes around each potato with a fork to allow steam to escape while baking. Wrap each potato in tin foil and bake for 40-50 minutes, or until a toothpick easily pierces through the potato.
Cook the mushroom and spinach filling:
In a skillet, heat coconut oil over medium heat. Add garlic, cremini mushrooms, and a pinch of salt. Cook for 5-10 minutes until the mushrooms soften and begin to brown.
Prepare the sauce:
In a small bowl, whisk together almond butter, balsamic vinegar, and lemon juice. Pour this mixture over the mushrooms, stirring to coat. Continue cooking until the mushrooms are fully browned.
Add the spinach:
Toss the baby spinach into the skillet and cook for 2-3 minutes, or until wilted.
Assemble the baked potatoes:
Slice open the baked potatoes and stuff them with the mushroom and spinach mixture.
Drizzle with vegan gravy:
For an extra layer of flavor, drizzle with your favorite vegan gravy before serving.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
Nutrition
- Calories: 300