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Baked potatoes with mushroom veggie roll

Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.

2-VR2-2-BAKED-POTATOES-WITH-MUSHROOM-VEGGIE-ROLL

Baked potatoes with mushroom veggie roll
 
Recipe type: vegan
 
Try this baked potatoes recipe with a twist, featuring our Mushroom Veggie Roll. Perfect for a side dish and nutritious enough for a main course.
Ingredients
  • 4-1’’slices (300g) Mushroom Veggie Roll
    Mushroom veggie roll
  • 3 cups eggplant
  • 1 cup onion
  • 1 medium red pepper
  • 3 medium potatoes
  • ½ cup leek
  • 2 cloves garlic, minced
  • 1 Tsp. rosemary
  • 1 Tsp. paprika
  • 1 Tsp. oregano
  • 1 Tsp. basil
  • 1 Tsp. turmeric
  • ⅓ Tsp. sea salt
  • 1 Tbsp. soy sauce reduced sodium
  • 4 Tbsp. olive oil
  • ¼ cup carrot juice
Instructions
  1. Preheat oven to 375ºF
  2. Cut Mushroom Veggie Roll, eggplant, onion, red pepper, potatoes, and leek in small squares. Put all in a large bowl.
  3. Add the rest of ingredients and mix.
  4. Place it in an oven dish and bake for 60 min. Turn once through the cooking time.
Nutrition Information
Calories: 500 Fat: 29g Saturated fat: 6g Trans fat: 0g Carbohydrates: 45g Sugar: 10g Sodium: 570mg Fiber: 14g Protein: 13g Cholesterol: 0mg

 Prep Time: 10 min.    Cook Time: 60 min.    Servings: 4  

Baked potatoes with mushroom veggie roll
Baked potatoes with mushroom veggie roll
Mushroom veggie roll
Mushroom veggie roll
Mushroom Veggie Roll
Mushroom Veggie Roll

NUTRITION INFORMATION PER SERVING: Calories 500, Total Fat 29g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 0mg, Sodium 570mg, Potassium 1,390mg, Total Carbohydrate 45g, Dietary Fiber 14g, Sugars 10g, Protein 13g, Vitamin A 250%DV, Vitamin C 70%DV, Calcium 8%DV, Iron 15%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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