10 minutes preparation 10 minutes cooking multi-task


Serves 1 Hungry Person



For mash

2-3 Small potatoes

¼ Avocado

Splash of non-dairy milk of your choice

Salt & pepper to taste

For mushrooms

4 Mushrooms sliced

¼ red onion sliced

½ Garlic clove sliced

½ cup water

1-2 tsp Potato starch (or tapioca)

1/2 - 1 tsp Vegan stock of your choice

Salt & pepper to taste

Green onion sliced for top

Parsley fresh chopped



  1. Peel potatoes chop into small pieces, put in a pot and cover with boiling water. Bring to boil and cook for around 10 minutes until fork tender.

  2. Meanwhile prep all the vegies for the Sautéed Mushrooms.

  3. Put mushrooms, onion and garlic with a splash of water into a skillet and cover. Bring to boil and then simmer for 5 minutes.

  4. Mix water, stock and starch together then stir into mushroom mix. Stir until thickens, add water in order to get your desired consistency. Season with salt and pepper. Set aside.

  5. Strain liquid from potatoes; add avocado, non-dairy milk and seasoning. Mash until well combined and smooth.

  6. Put mash on a plate, followed by sautéed mushrooms, top with parsley and spring onions.

Green Mash & Sauteed Mushrooms