Mushroom Smashed Potato Bowl
This hearty plant-based bowl features savory sauteed mushrooms and chickpeas in a rich red wine sauce, nestled over creamy mashed potatoes for a comforting and satisfying meal.
Print TRADITIONAL Recipe
Servings: 4
INGREDIENTS
Smashed Potatoes
- 6 Medium Russet Potatoes
- 1 tbsp Vegan Butter Sticks
- Splash Almond Milk (or preferred non-diary milk)
- Salt & Pepper (to taste)
Veggies
- Drizzle Olive Oil
- 1 Small Yellow Onion
- ½ Bag Baby Carrots (16 oz bag) (approx 8 oz)
- 1 tbsp Minced Garlic
- 24 oz Chestnut or Baby Bella Mushrooms
Red-Wine Gravy
- 1 tbsp All Purpose Flour
- ½ Container Vegetable Broth Carton (32 oz ea) (use approx 2 cups)
- 1 Cup Dry Red Wine or sub more Vegetable Broth
- 2 tbsp Tomato Paste
- 2 tsp Thyme
- 2 tsp Oregano
- 1 tsp Low Sodium Soy Sauce
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
Optional
- 1-2 Sprigs Fresh Rosemary
INSTRUCTIONS
Prepare Smashed Potatoes
- Boil water in a large saucepan.
- Wash and dice potatoes. Add to boiling water and cook until fork tender (roughly 15 minutes). Drain potatoes.6 Medium Russet Potatoes
- Add vegan butter and non-dairy milk to pot, smash until small chunks remain. Add salt & pepper to taste. Set aside.1 tbsp Vegan Butter Sticks, Splash Almond Milk (or preferred non-diary milk), Salt & Pepper
Prepare Veggies
- Heat a drizzle of olive oil in large skillet over medium heat.Drizzle Olive Oil
- Dice onion and carrots and add to hot skillet. Cook 3 minutes stirring often.1 Small Yellow Onion, ½ Bag Baby Carrots (16 oz bag)
- Add minced garlic and cook 1 more minute.1 tbsp Minced Garlic
Prepare Mushrooms While Carrots & Onions Are Cooking
- Gently wash mushrooms. Cut off bottom stems and cut into bite size chunks - bigger chunks are good.24 oz Chestnut or Baby Bella Mushrooms
- Add to skillet and cook about 4 minutes, stirring often as they cook down.
- Add flour to skillet, mix well to incorporate and cook 1 minute.1 tbsp All Purpose Flour
- Add broth and wine to skillet.½ Container Vegetable Broth Carton (32 oz ea), 1 Cup Dry Red Wine
- Add tomato paste and spices to skillet. Mix well to incorporate and cook down about 10 minutes.2 tbsp Tomato Paste, 2 tsp Thyme, 2 tsp Oregano, 1 tsp Low Sodium Soy Sauce, 1 tsp Salt, ½ tsp Black Pepper, 1-2 Sprigs Fresh Rosemary
- Drain garbanzo beans and add to skillet.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Check flavors and adjust as necessary, likely to need more salt.
- Cook 5 more minutes to thicken slightly.
- Serve mushrooms over smashed potatoes. Add salt & pepper to taste.