🥔 Potatoes with Mushroom Spinach Delight

Vegan Comfort Food at Its Best

Creamy potatoes tossed with savory mushrooms and tender spinach in a garlic-herb sauce. This dish is warm, satisfying, and perfect as a main or hearty side—simple ingredients, big comfort.

🧾 Ingredients

Main Ingredients

• 2 lb (900 g) potatoes (Yukon gold or red), peeled or unpeeled, cubed

• 8 oz (225 g) mushrooms, sliced (button or cremini)

• 4 cups fresh spinach (or 1½ cups frozen, thawed and squeezed dry)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

Sauce & Seasoning

• 2 tbsp olive oil or vegan butter

• ½ cup unsweetened plant milk (almond, soy, or oat)

• 2 tbsp nutritional yeast (for cheesy flavor)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• 1 tsp dried thyme or Italian seasoning

• ½ tsp paprika

• Optional: red pepper flakes or lemon juice

👩‍🍳 Instructions

1. Cook the Potatoes

Bring a large pot of salted water to a boil.
Add potatoes and cook 10–12 minutes, until fork-tender but not mushy.
Drain and set aside.

2. Sauté the Vegetables

Heat olive oil or vegan butter in a large skillet over medium heat.

• Sauté onion for 2–3 minutes until soft

• Add mushrooms and cook until browned and moisture evaporates

• Stir in garlic and cook 30 seconds until fragrant

• Add spinach and cook until just wilted

3. Make the Creamy Sauce

Lower heat and stir in:

• Plant milk

• Nutritional yeast

• Salt, pepper, herbs, and paprika

Simmer gently for 2–3 minutes until slightly thickened.

4. Combine Everything

Add cooked potatoes to the skillet.
Gently toss until potatoes are coated and creamy.
Taste and adjust seasoning.

Optional: Finish with a squeeze of lemon juice for brightness.

5. Serve

Serve hot, garnished with fresh parsley or chives if desired.

🍽️ What It Tastes Like

• Texture: Soft potatoes, meaty mushrooms, silky spinach

• Flavor: Savory, garlicky, lightly creamy

• Feeling: Warm, filling, and nostalgic—true comfort food

❓ Q & A

Q: Can I bake this instead of cooking on the stove?

Yes. Transfer everything to a baking dish and bake at 375°F (190°C) for 20–25 minutes until lightly golden.

Q: Can I make it oil-free?

Yes. Sauté vegetables in vegetable broth or water instead of oil.

Q: What can I add for extra protein?

• Chickpeas

• White beans

• Lentils
  Stir them in at the final step.

Q: Can I use sweet potatoes?

Absolutely. Flavor will be slightly sweeter but still delicious.

Q: How long does it keep?

Store in an airtight container in the fridge for 3–4 days. Reheat gently.

Q: Can I freeze it?

Yes, though texture will soften. Freeze up to 1 month. Best reheated on the stove.

Q: Is nutritional yeast required?

No, but it adds a cheesy, savory depth. You can skip it or replace with miso (½–1 tsp).