Mushroom Potato Bake


Something I’ve been trying to work on recently is using up leftover things in the fridge. I feel like we are more wasteful than we should be, so I figured all I really needed is to be more creative. Last week went well! I only had to throw out a last bit of tomato that went manky. Earlier in the week, I had opened up a large container of vegan cream of mushroom soup to make some Mushroom Pasta and had almost half of it leftover. I also had some potatoes that needed using up so I wanted to think of a way to combine them. Enter Mushroom Potato Bake! I also added some crumbled tempeh bacon, this is an optional step, but it really adds some oomph.

Mushroom Potato Bake (serves 4ish)
4 small white potatoes, scrubbed and thinly sliced into discs

Take your potatoes and layer them in a 9×12 glass baking dish.


Creamy Mushroom Sauce
1 1/2 cups of vegan cream of mushroom soup (I used Imagine Creamy Portobello Soup)
1 tbsp of brown rice flour (or flour of choice – just used to thicken it a bit)
2 tbsp of nutritional yeast
1/2 tsp each of dried garlic, onion & paprika
1/4 tsp of oregano
1 cup of thinly sliced mushrooms
1 large stalk of celery, finely chopped

Preheat the oven to 375. Mix the soup, flour and spices in a medium mixing bowl with a whisk. Add the mushrooms & celery and stir to combine. Pour over the potatoes. cover the baking dish loosely with tin foil and bake for 25 minutes. While this cooks, make your tempeh bacon.

Tempeh Bacon
8 oz package of tempeh, crumbled
2 tbsp of soy sauce
1 tsp of maple syrup
a few splashes of liquid smoke
a pinch each of dried garlic & paprika

Mix everything together and allow it to marinate while the potatoes bake. Once the potatoes have cooked for 25 minutes, remove the tin foil and add the prepared crumbled tempeh and bake uncovered for another 20 minutes.


If you don’t add the tempeh bacon, just uncover after 25 minutes and bake uncovered for another 15-20 minutes, testing the softness of the potatoes with a fork. We enjoyed ours with some sautéed veggies.


Are you all ready for V-Day tomorrow? We’re not doing much, just a nice meal & dessert at home.

18 thoughts on “Mushroom Potato Bake

  1. I have to confess I am not a huge fan of mushrooms but my husband loves them, this would be his kind of meal, but I admire you for using up what you have and getting creative. I do like the sound of the tempeh bacon though, that appeals to me – tempeh is not easy to come by where I live, i often pick some up (if I remember) from the city.

    1. Really??? I’m always so surprised to hear people say this because I loooooove them so much! But a fair amount of people are in the same boat as you. You could try making some sort of potato bake without mushrooms. Maybe vegan cheese sauce? With coconut bacon?? I can’t imagine not having easy access to tempeh. It’s such a good protein source (and my husband can’t tolerate beans and lentils, which makes things tough).

  2. This is making me SO hungry right now lol. I will have to look for that imagine brand because I had no idea they made vegan cream of mushroom! That’s definitely one of those convenience foods I miss from my pre-vegan days. Have a great weekend hun!

    1. Haha my evil planned worked 😉 The only reason I figured out it was vegan as a friend of mine brought it to my house once, otherwise I would have never bothered checking. Thanks Randi!

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