Sun Dried Tomato Roast with Mushroom-Potato Stuffing
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Vegan Richa · by Vegan Richa★ 5.0 (3)

Sun Dried Tomato Roast with Mushroom-Potato Stuffing

NUTRITION · PER SERVING115M COOK
CAL 12%·PRO 23%
CARBS 32G55% OF CAL
8G FIBER20G OTHER4G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A stunning centerpiece made from sun-dried tomatoes and filled with a hearty mushroom and potato stuffing. Deep umami flavors and satisfying texture make it a show-stopping vegan dish for holiday tables.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 teaspoons oil
  • ½ cup chopped onion
  • 3 cloves garlic (minced)
  • 8 to 10 ounces small white mushrooms (baby bella, or cremini, sliced or quartered)
  • ½ teaspoon salt (divided)
  • ¼ teaspoon pepper flakes
  • ½ teaspoon dried thyme
  • 1 tablespoon balsamic vinegar
  • ¼ cup vegetable stock (or more, as needed)
  • 3 to 4 ounces fresh spinach
  • 1 cup potatoes (peeled and cubed into ¼” pieces. Use russet or yellow potatoes.)
  • black pepper (to taste)
  • ½ cup almond flour (or use other nuts, like walnuts. See notes for nut-free option.)
  • ¼ cup sun dried tomatoes (dry or packed in oil (I like to use all dry or a mix of dry and in oil))
  • 2 teaspoons vegetable bouillon paste
  • 1 tablespoon tomato paste
  • 15 ounce can cannellini beans (drained, or 1½ cups cooked white beans of choice)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon dried sage (or 2 to 3 teaspoons fresh sage)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • ¼ cup tapioca starch
  • 1 teaspoon dried basil
  • 1 teaspoon maple syrup (optional, for a sweeter, shiny glaze)
PREP
30M
SODIUM
480MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.