Sauteed Baby Bellas with Red Skinned Mashed Potatoes

Nothing beats a good meaty mushroom. They have that perfect satisfying bite when they are cooked just right. This dish is basically my vegan version of steak and potatoes and trust me, it's good.

Serves 2

Mushroom Ingredients:

1 8 oz package of baby bella mushrooms

1 small yellow onion

3 clove of fresh garlic

1 tsp dried rosemary

1 tbs liquid aminos

1 cup mixed baby kale and spinach

1/2 tsp ground pepper

1 tsp herbed poultry seasoning

1 tsp herbed de province

Mashed Potato Ingredients:

5 red skinned potatoes

1 tbs earth balance butter

1/2-3/4 cup almond, soy, or coconut milk

1 tbs liquid aminos

Mushroom Directions:

1) In a frying pan saute garlic, onion, and mushrooms until soft.

2) Add in spices and kale/spinach mix and saute until the leaves are wilted and well combined.

Mashed Potato Directions:

1) If you have a microwave potato bag that is the fasted way to cook the potatoes, but if you don't go ahead and boil them until they are soft.

2) Drain the water if you boiled them and then place them in a mixer bowl along with the milk, butter, and aminos and mix until creamy and smooth.

Super easy and delicious vegan/gf meal!