Calories: 304 Proteins: 7 Carbs: 55 Fats:8 Serves:10
5 lbs red skinned potatoes, cleaned and halved
3 Tbsp BBF Refined Almond Oil
Read more
1 small onion, chopped
2 Tbsp garlic, minced
12 oz mushrooms, cleaned & sliced
1/3 cup vegan butter
1/2 - 1 cup Oatsome
salt & pepper to taste
1. Preheat oven to 350°F. 2. Fill a large pot half way with water and bring to a boil. Add potatoes and boil until soft, about 20 minutes. 3. While the potatoes are cooking, heat almond oil in a sauté pan. Add onion and cook on high heat for a few minutes. Add garlic and mushrooms. Saute for about 5 – 7 minutes, stirring frequently. 4. Drain potatoes and add to a large mixing bowl. Add vegan butter and milk and beat for 1-2 minutes. 5. Add onion and mushroom mixture and beat until combined. Place in a large casserole dish, cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.