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4 portobello mushrooms ⠀

1/2 head broccoli, florets ⠀

4 asparagus stalks, chopped ⠀

1 cup cherry tomatoes, cut in half ⠀

Tomato sauce:⠀

2 tbsp tomato paste ⠀

2 garlic cloves, minced ⠀

1/2 tsp dried oregano ⠀

1/2 tsp dried thyme ⠀

Pinch of salt ⠀

1-2 tbsp water ⠀

Bean paste:

1 can black beans, rinsed and drained⠀

1/3 cup walnuts

1/2 brown onion, diced

2 garlic cloves, minced ⠀

1/2 tsp chilli powder ⠀

1/2 tsp dried oregano ⠀

1/2 tsp ground cumin⠀

Potato cheese:⠀

4 medium size potatoes, peeled and diced ⠀

1/2 cup unsweetened almond milk ⠀

1 tsp garlic powder ⠀

1 tsp onion powder ⠀

1 tsp dried oregano ⠀


Preheat the oven to 375F/180C. Line a baking sheet with parchment paper.⠀

Firstly, steam the potatoes - add water to medium-sized pot, bring it to a boil and add a steaming basket. Place the potatoes in the basket, cover and steam for a total of 15-20 minutes, until soft. When it’s all cooked and soft, remove and cool completely.⠀⠀

For the bean paste, add the walnuts into a food processor, blend for about 20 seconds or until finely chopped. Now add the rest of the ingredients, blend until combined and a sticky texture has formed, then set aside.⠀

Now, in a small bowl, combine all the ingredients for the tomato sauce and mix it well together, then set aside.⠀

To make the potato cheese, place the steamed potatoes, almond milk, garlic powder, onion powder and dried oregano in a blender and blend until smooth. ⠀

Now, rinse all the vegetables and cut into shapes as listed in ingredients section.⠀

Place the mushrooms onto the preheated baking sheet and spread a teaspoon of tomato sauce in each. Add a layer of the bean paste, top it up with broccoli, asparagus and tomatoes and pour some of the potato cheese on top. ⠀

Place it in the oven for about 25-30 minutes. Serve with a little side salad of your choice. ⠀

Sprinkle some love on top, take a deep breath and enjoy ✨🌻


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