Vegan & Plant Based Recipes

Vegan & Plant Based Recipes Welcome to vegan & plant based recipes.

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Mushroom and Spinach Stuffed Baked Potatoes
Ingredients:
4 russet potatoes
1 tablespoon coconut oil
2 cloves garlic, finely chopped
4 cups (about 250g) cremini mushrooms, sliced
Pinch of salt
1 tablespoon almond butter
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
4 cups baby spinach (approximately 2 handfuls)
Instructions:
Preheat and Bake Potatoes:
Heat your oven to 425°F/215°C. Poke small holes in each potato using a fork to allow steam to escape while baking. Wrap the potatoes in aluminum foil and bake for 40-50 minutes, or until a toothpick easily pierces the potatoes.
Prepare Mushroom and Spinach Filling:
In a skillet, melt coconut oil over medium heat. Add chopped garlic, sliced cremini mushrooms, and a pinch of salt. Sauté for 5-10 minutes, allowing the mushrooms to brown.
Whisk Sauce and Combine:
In a bowl, combine almond butter, balsamic vinegar, and lemon juice. Pour this mixture over the mushrooms and continue to cook until they are well-browned. Add the baby spinach and cook until it wilts, about 2-3 minutes.
Slice and Fill Potatoes:
Once the potatoes are done, slice them open and scoop out some of the flesh to make room for the filling. Fill each potato with the mushroom and spinach mixture.
Optional Drizzle:
For added flavor, drizzle with vegan gravy if desired.
Enjoy these delicious Mushroom and Spinach Stuffed Baked Potatoes as a filling and nutritious meal!

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I guess I’m just a little mad at how she said it. Instead of just minding her business on what I’m eating.

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