My good intentioned hubby has dubbed this month as Vegan February. We knew we could do it because we’ve done a month here and there of The Daniel Fast, basically a raw diet, which is extremely time consuming and although doable, it’s definitely more difficult than eating vegan. The vegan meal plan is a bit more involved than my average meal plan, because, one can’t simply throw a frozen lasagna in the oven and call it a night, unless you spend a bajillion dollars on ready to go vegan meals, which is something else we can’t do. Eating vegan doesn’t have to be expensive though, you just have to be intentional in becoming familiar with brands and nutritional info on products. I’ve been taking quick pics, of meals, each night for reference later on in the month, but I thought sharing them with you might be fun!! So, over the next few weeks, I will be sharing some of the meals I’ve whipped up, as well as some vegan products that may surprise you!!
This meal is definitely a new family favorite!!
Yes, even my girls liked it!!
They are delicious!!!
I don’t follow recipes and tend to add a bit of this and that,
so I’ll do my best with the measurements!!
- 3 or 4 yellow potatoes (peeled and cut)
- olive oil
- 1 package of fresh mushrooms (cleaned and sliced)
- 1 sweet yellow onion (diced)
- lettuce (chopped)
- 2 ripe avocados (sliced)
- 1 c. salsa
- staple seasoning (garlic powder, onion powder, sea salt, and pepper)
- flour tortillas (mission brand is vegan)
- tortilla chips
Pre-heat the oven to 400 degrees. Put the potatoes in a large pot and cover with water. Bring to a boil. When they are soft, drain and mash them. Do not add butter or milk like regular mashed potatoes. Keep them plain. Dump the mashed potatoes onto a greased cookie sheet and spread even. Use a fork to keep the potatoes separated and crumbly. Drizzle olive oil on top of the potatoes. Sprinkle your favorite seasonings on the potatoes. I used my staple seasoning, but you could add more of a taco seasoning if you wanted. Put potatoes in the oven until crispy. YUM!!
SAUTÉED MUSHROOMS & ONIONS:
While potatoes are boiling, heat up a skillet. Once hot, drizzle olive oil into the skillet. Add mushrooms and onions. Season well with your favorite seasonings. Again, I used my staple seasoning. Sauté until soft and onions are translucent. My daughters can eat this straight out of the pan!!
I’m a person of simplicity, so, my guacamole (thanks to hubby’s Oma) is easy peasy. Cut up the avocado (don’t mash it) and mix in the salsa, and my staple seasoning. Add more salsa and spices for your desired taste. It’s ridiculously simple, and ridiculously delicious!!
Warm up tortillas and layer the potatoes, sautéed mushrooms and onions, chopped lettuce and a generous dollop of guacamole. Serve with a side of chips and guacamole.