Sautéed veggies are delicious on their own, but stacking them together allows each of their unique flavors to compliment the other.
4 large russet potatoes, peeled and diced (about 4 cups)
1/2 cup vegan butter (Plus 1 tablespoon reserved)
1/2 cup non-dairy milk
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
10 ounces organic baby spinach leaves, rinsed and drained
8 ounces white mushrooms, sliced
1 red bell pepper, seeded and diced small
Splash of dry red wine (optional)
Salt and freshly ground black pepper to taste
Add the potatoes to a large pot of cold water. Bring them to a boil and cook for 8 to 10 minutes or until they are fork-tender. Strain off the liquid and return the potatoes to the pan. Add the butter and milk and mash with a potato masher, or blend with a hand mixer until smooth. Add salt and pepper to taste. Cover and keep warm.
Meanwhile, add the olive oil to a large sauté pan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the spinach leaves and a light sprinkling of salt and begin turning with tongs until most of the water has evaporated and the leaves have wilted. Remove spinach from the pan and set aside. Keep warm.
Add the reserved tablespoon of butter to the same pan over medium heat. When the butter has melted, add the mushrooms. Sauté mushrooms until tender, 8 to 10 minutes, stirring often. Remove mushrooms from the pan and set them aside. Keep warm.
Add the bell pepper to the same pan over medium heat. Stir in a splash of red wine and deglaze the pan. If you're not using wine, stir in two tablespoons of water; this will accomplish the deglazing. Sauté peppers for 3 to 5 minutes, until slightly tender but still firm.
Spoon a 1 to 1 1/2 cup mound of potato onto a plate to assemble. Top with approximately 1/3 cup mushrooms, 1/4 cup spinach, and 2 to 3 tablespoons of bell pepper.
Top the entire dish with freshly ground black pepper and enjoy!
