Ingredients
Scale
- 4 russet potatoes (200g each)
- 1 tbsp coconut oil
- 2 cloves garlic (finely chopped)
- 4 cups cremini mushrooms (chopped)
- 1 tbsp almond butter
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 4 cups baby spinach (approx. 2 handfuls)
- Vegan gravy for drizzling
Instructions
- Preheat your oven to 425°F (215°C). Poke holes in each potato with a fork, wrap in aluminum foil, and bake on a baking sheet for 40-50 minutes until tender.
- In a skillet, heat coconut oil over medium heat. Add garlic and mushrooms with a pinch of salt; sauté for about 5-10 minutes until softened.
- Mix almond butter, balsamic vinegar, and lemon juice in a bowl; pour over the mushroom mixture and cook until browned.
- Add baby spinach to the skillet; cook until wilted (about 2-3 minutes).
- Slice baked potatoes lengthwise, fluff the insides, fill with the mushroom-spinach mixture, and drizzle with vegan gravy before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg