Ingredients:
4 russet potatoes
1 tbsp coconut oil
2 cloves garlic, finely chopped
4 cups mushrooms, Sliced
Pinch of salt
1 tbsp almond butter
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 cups baby spinach
Vegan gravy, to drizzle
For the Vegan Gravy:
2 tbsp miso paste
3 cups vegetable broth
¼ cup nutritional yeast
¼ cup cornstarch
1 tsp onion powder
2 tbsp tamari
¼ cup vegan butter
Directions:
Preheat oven to 425°F (215°C). Poke holes around each potato using a fork (this will help the heat to escape while baking).
Wrap each in tin foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.
In a skillet, add coconut oil, garlic, mushrooms, and a pinch of salt. Cook on medium heat for 5-10 minutes.
Whisk together almond butter, balsamic vinegar, and lemon juice, then pour over the vegetables. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted (2-3 minutes).
Cut off the top of the potatoes baked potatoes and fill the rest with the mushroom and spinach medley. Drizzle with vegan gravy.
For the Vegan Gravy:
In a small saucepan, add the miso and a splash of vegetable broth. Whisk together to break up the miso into a liquid texture.
Add the remaining broth, nutritional yeast, cornstarch , onion powder, and tamari. Whisk together to combine.
Whisk in the vegan butter to melt and let the gravy simmer and thicken, whisking frequently, approximately 8-10 minutes.