‘Creamy’ Vegan Mushroom & Potato Bake
Vegetarian | Vegan Friendly | Plant Based | Easy to make
Sometimes you want a dish that uses a few simple fresh ingredients along with some store cupboard staples. Here I wanted to showcase a couple of my favourites, mushrooms and potatoes.
Potatoes are good for you
Potatoes often get bad press but I can’t help it, I love them. If they’re eaten with an abundance of other fresh vegetables they can still be part of a healthy diet. Keep the skins on and they’re a good source of fibre, Vitamins C and B6 and Potassium. Here I use new potatoes which are naturally lower in sugar and although this means they’re also lower in starch it makes them more digestible. Always go for organic, as potatoes tend to maintain high levels of pesticide residue so organic ones won’t contain these harmful chemicals.
Mushrooms have many benefits
Mushrooms give any dish a meaty texture without cruelty and are a staple for most of us on a plant based diet. They’re low in calories, high in protein and fat free. They are also a great source of Vitamins A, D & B12 along with good levels of immune boosting minerals.
Creamy Dairy Free Bake
So here is my ‘Creamy’ Mushroom & Potato Bake which is vegan friendly. It contains no dairy but achieves a rich creamy sauce by using Alpro Soya Milk and Sainsbury’s Deliciously Free From Soft Cheese. Okay I hear it … “alpro and cream cheese are processed” … and yes you’re right. But in my defence, they play minor parts in the recipe with the leading roles going to the Mushrooms and New Potatoes. Its especially good when Jersey Royals come into season. But enough film industry analogies lets get back to the recipe.
With only 6 real ingredients along with store cupboard staples its really easy to make, you can prepare in advance and it tastes really yummy. My husband helped himself to seconds before I even had a chance to offer.
It forms the basis of a standby recipe that can be easily adapted to ring the changes with the addition of other ingredients. Try adding quorn chicken fillets cut into strips, or max up with carrots and other delicious root veg. You don’t even have to top with potatoes you could swap for cauliflower instead if you want to cut the carbs.
Hope you make it and if you do then let us know how you got on. Sent some pictures as we’d love to hear from you.
Creamy Vegan Mushroom & Potato Bake
- 2 med Onions sliced not too fine
- 1 clove Garlic grated
- 1-2 sticks Celery chopped
- 250 - 300 g Chestnut Mushroom thickly sliced You can use any variety you like or mix it up
- 400-500 g New or Salad potatoes sliced
- 1 cup Alpro Soya Milk or other alternative if you have a favourite
- 2 tbsp Sainsbury's Deliciously Free from Garlic & Herb Soft Cheese
From the Store Cupboard
- Olive Oil
- Plant Based Margerine / Spread
- 1 tsp Dried Parsley
- 1 pinch Dried Taragon
- 1 tsp Stock Paste or a Cube
- 1 tsp Cornflour
- Salt & Pepper to taste
- If you’re looking to prepare and eat straight away – preheat the oven to 1900 C/375F Gas Mark 5. If you’re preparing ahead of time skip this.
- Put your sliced potatoes into a steamer and set a timer to remind you to check in around 10 mins. When they’re done take them out and lay out on a large plate to cool down so you can handle them later. If they need a little longer keep checking.
- While the potatoes are cooking: Fry the onions in a large frying pan or skillet with 1 tbs oil and a knob of butter on a gentle heat until they start to soften and look slightly translucent. Remove 1/3 and place to one side. Add the celery and continue to cook until the celery is softening. Turn up the heat and add the mushrooms and garlic tossing quickly to combine with the onion mix. Keep the heat hot enough so that any moisture from them evaporates, turning gently until they start to brown. You don’t want them cooked all the way through as they will carry on cooking when you top with potatoes and finish in the oven.
- Meanwhile in a jug or bowl prepare the sauce mix by whisking up :1 cup soya milk, 2 tbsp cream cheese, 1 tsp dried parsley,Pinch dried tarragon,1-2 tsp stock concentrate or stock cube, 2 tsp corn flour
- Add the sauce mix to the mushrooms and onions and heat through until it starts to thicken, being careful not to let it boil to prevent splitting. If the sauce is too thick add a little more milk until you achieve the desired consistency. At this stage you need to taste it and season well especially pepper.
- Now we’re ready to put it all together and bake it in the oven. Simply put the mushroom mix into a suitable glass or earthenware dish and layer the sliced potatoes over the top overlapping slightly. Here you can be as quick or fastidious as you want, creating beautiful patterns or just getting them on there as best as you can. It won’t make any difference to the taste
- Once you’ve layered all the potatoes on …. remember the onions you put to one side? Mix them with a little softened butter and sprinkle them over the top for added flavour.
- Place your finished dish in the oven and bake for about 20-30 mins or until the top is starting to brown nicely. If your ovens a bit slow like mine, turning it to grill for a few mins at the end does the trick.