Tofu & Spinach Smashed Potatoes with Porcini Gravy

21 60 346
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 4
Tofu & Spinach Smashed Potatoes with Porcini Gravy
Health Highlights

Ingredients


114 gm Cremini (Italian) mushroom (sliced)
1 cup Water (hot)
681 gm Tri Colour Potato Medley (small- medium; cut up))
86 gm Tofu, regular, soft (cut into cubes)
1/2 cup Almond milk, unsweetened
1/4 cup Almonds, raw
29 gm Porcini mushroom, dried (or other dried wild mushroom)
1 clove(s) Garlic (chopped)
1 medium shallot(s) Shallots (chopped)
1 tbsp Coconut oil (virgin; (or other oil- note: use non-stick pan for oil free))
1 cup Vegetable stock/broth
1 tbsp Arrowroot flour
1 tsp Herbes de provence
2 tbsp Parsley, fresh (chopped)
2 tbsp Almond milk, unsweetened
1/2 tsp Liquid aminos
1/3 cup Water (additional; (room temperature))
1 bunch Spinach (julienned)
3 tbsp Nutritional yeast
1/4 tsp Sea Salt
1/4 tsp Black pepper

Instructions


  1. First rehydrate the porcini mushrooms. Place the mushrooms in a small bowl and cover with 1cup hot water, Let steep for 30 minutes or more. The more they steep the better the broth will taste.
  2. Next start the potatoes. Cover the potatoes with water in a medium sauce pan and bring to boil. Boil for 20-30 minutes or until soft.
  3. To make the tofu cream, combine the tofu, ½ cup almond milk and cashews in a high-speed blender. Blend until a smooth cream forms. Set aside.
  4. When the mushrooms are soft enough, drain them while reserving the liquid.
  5. In a small sauce pan, heat the oil and sauté the mushrooms, garlic and shallots until the start to brown- about 5 minutes. Add the drained porcinis and sauté for 5 minutes more. Add the reserved mushroom water and vegetable broth.
  6. In a ramekin, combine the arrow root with the 1/3 cup of water until dissolved. Add to the mushroom sauce. Bring to a boil, then reduce to a simmer. Add the herbes de provence and parsley. Simmer alongside the potatoes until it becomes thick. Once it is thick, add the 2 tbsp. almond milk and liquid aminos. Set aside
  7. When the potatoes are cooked, drain and return to the pan. While the potatoes are still hot, add the spinach, tofu cream that you made earlier, nutritional yeast, salt and pepper. Smash the potatoes and whip into a textured mashed potato- using the tines of a fork or a potato masher.
  8. Dish the potatoes into a bowl and make a reservoir in the middle. Add the gravy to the reservoir. Serve as is or add some vegetables and-or a meat on the side.

Notes:




Nutrition Facts

Per Portion

Calories 346
Calories from fat 100
Calories from saturated fat 32
Total Fat 11.1 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 7.3 g
Cholesterol 0
Sodium 490 mg
Potassium 1040 mg
Total Carbohydrate 47 g
Dietary Fiber 9.7 g
Sugars 7.5 g
Protein 19.4 g

Dietary servings

Per Portion


Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 5.0

Energy sources


Pygal49%467.68526123871624191.629916692707629%315.34683625943467254.3298484604136422%323.19696052855727128.115942057873649%29%22%CarbohydratesFatProtein

Meal Type(s)

Main
Side




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