Vegan Stuffed Mushrooms, Green Beans and Mashed Potatoes


Serves 4

Stuffed Mushrooms

2 packs of baby portobello mushrooms

1/2 chopped sweet onion

1/2 red pepper seeded and chopped

1/2 orange bell pepper seeded and chopped

2 cups of fresh chopped spinach

1/4 cup of shredded vegan mozzarella cheese

1 teaspoon pink Himalayan salt

1 teaspoon nutrition yeast

Mashed Potatoes

6 Idaho potatoes

2 tablespoons of vegan butter

1/3 cup of almond milk

2 teaspoon of pink Himalayan salt


1/2 cups of vegetable stock

1 tablespoon of pink Himalayan salt

1 tablespoon of cornstarch with

1 tablespoon of vegetable stock

1 tablespoon of vegan butter

*Also add the liquid from the mushrooms

Green Beans

16 oz of fresh green beans

3 tablespoons of olive oil

1 tablespoon of pink Himalayan salt


  • Preheat oven at 450˚F.
  • Start by boiling a pot of water on high heat for your potatoes, and add salt to the water. Pill and chop the potatoes, and put them in the boiling water for about 20 mins or until soft. Chop your sweet onion, red and orange bell peppers, and your fresh spinach.
  • For the filling, start off by heating 2 tablespoons of olive oil in a medium sauce pan over medium high heat, and add in all the chopped sweet onions, bell peppers, spinach, and nutritional yeast and sauté for about 10 minutes. Turn off the heat and add the salt and cheese and stir until well combined.
  • Meanwhile, remove all the stems from the mushrooms and spoon out the center of the mushrooms (save the center of the mushrooms to add to the filling), and arrange them in a backing dish. Add the center of the mushrooms to the filing and stir it until combined. Spoon in the filling into each mushroom. Add a few tablespoons of water at the bottom of the backing dish and place it in the oven for 25-30 mins.
  • For the mashed potatoes: drain the water leaving about half a cup of the water, and mash the potatoes until smooth. Add in the salt and butter, and stir until well combined.
  • Chop off both ends of all the green beans. Heat up the olive oil in a medium pan on medium high heat and add the green beans along with the salt and sauté for about 20 mins on medium heat. Stir occasionally.
  • Heat a small pan on medium high heat, add in the vegetable stock and salt. Bring to a boil. In a bowl add cornstarch to vegetable stock and stir until well combined, then gradually stir in the mixture into the vegetable stock in the pan. This will thicken the gravy. When the mushrooms are done remove the liquid at the bottom of the dish and add the liquid into the gravy. Adding the mushroom liquid will add a richness of flavor to the gravy. Lastly add in the vegan butter to take the gravy to the next level!

To assemble the dish put your mashed potatoes on the plate, then your mushrooms, followed by the green beans, finally pour the luscious gravy over top and serve immediately!


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