Mushroom Potato Topper

Love them or hate them jacket potatoes are often on the vegan radar. I’ve found that quite often a jacket potato with baked beans is going to be your only choice for lunch in a lot of places. But hey, the times they are a changing as the song goes, and soon the world might have caught on that we fancy something a little more exciting for lunch. Here’s our favourite potato topping of all time.

Ingredients

  • 2 handfuls of mushrooms (any type will do)
  • 2 handfuls of baby spinach
  • 2 cloves of garlic (or a couple of teaspoons of lazy garlic from a jar)
  • 4 teaspoons of coconut cream
  • 1 dessert spoon chia seeds
  • 1 teaspoon Dijon mustard
  • A sprinkle of freshly ground nutmeg

Method

Chop the mushrooms and add them to a medium sized pan, along with the spinach, garlic, coconut cream and mustard. Cook over a medium heat for around 5 minutes or until the mushrooms have softened. Add the chia seeds, and let them soak up some of the liquid. Mushrooms and spinach carry a lot of water. Sprinkle on the ground nutmeg and serve with a jacket potato.

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