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Mushroom and Spinach Stir Fry with Potato

Mushroom and Spinach Stir Fry with Potato

Mmm, stir fry… the home to all things incredible. 

Recently on a trip through Asia, I had the pleasure of eating a lot of food. However, there was one dish, that no matter where I went, it was on the menu. That dish was the stir fry. Being a lover of all things stir fry, I tried many vegan friendly options in different places. The one thing that surprised me though, was that each stir fry was different. Different vegetables, different seasonings, there was always something to make it slightly different to the last. 

I soon realized this is what I loved about stir fry! And I wanted to share that love with you. So in the first of many more to come, let me introduce you to the mushroom and spinach stir fry with potato. 

Other than being easy to make, this meal is also great to share with the entire family (even the children). This has been one of our favorites recently and we hope it will be your as well. 

To make this recipe, you will need 12 ingredients and 40 minutes. 

We start this recipe off with some potato and olive oil. Potato is the fun part of this meal, especially if you have kids. Just remember to cut the potato into manageable, kid friendly pieces if you do have little ones. By adding these 2 ingredients, we are provided with a good source of carbohydrates, vitamin C, vitamin B6, and vitamin K. 

We then add in some onion, mushroom, garlic and spinach for a good source of copper, dietary fiber, potassium, folate, magnesium, protein, calcium, and potassium to name a few. On top of this, we add in all of our spices and seasoning to complete the meal. 

The mushroom and spinach stir fry with potato is the perfect meal for lunch or dinner because it’s: 

  • Really tasty.
  • Very healthy. 
  • A good source of protein – 9g per serve.
  • A good source of fiber – 9g per serve. 
  • Family friendly.

I would not recommend storing this meal after it’s cooked as it will lose taste and texture, especially with the spinach and mushrooms needing to be reheated to consume. However, you can safely store this for up to 24 hours if you need to, simply place your leftovers into an airtight container and into the fridge. 

I hope you like this recipe as much I have. Please let us know what you think down below in the comments and until next time, happy cooking! 

Liked this recipe? Why not head over and check out our Baked Sweet Potato with Peanut Butter Sauce and Cherry Tomatoes or our Spinach Palak Tofu Paneer recipes for more exciting ideas. 

Ingredients
6
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Mushrooms, Olives

Ingredients

For the potato

  • 1 tsp curry powder
  • 1 tablespoon olive oil
  • 1 large onion (sliced into rings)
  • 20 oz potato (diced into small pieces)

For the mushroom

  • 2 cloves garlic (minced)
  • 1 tsp olive oil
  • 12 oz wild mushroom (washed)

For the spinach

  • 16 oz spinach (washed and chopped)

For the seasoning

  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp paprika powder
  • 1 tsp sea salt

Directions

  1. Add the curry powder and adjust taste.
  2. Heat up a big pot of water and boil the diced potato pieces for about 5 minutes.
  3. Heat up a big skillet and add the olive oil, fry the potato pieces for about 15-20 minutes.
  4. Add the onion to the potato and fry for another 5-10 minutes.
  5. Heat up another big skillet and add the olive oil for the mushrooms, fry the mushrooms for about 5-10 minutes.
  6. Add the spinach to the mushrooms and wait until withered, then add the seasoning.
  7. For serving adjust taste and add some of the potatoes, spinach and mushroom on the plate, enjoy.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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