Vegan Potato Shrimp Skillet
Indulge in the flavors of the Vegan Potato Shrimp Skillet, a mouthwatering plant-based twist on a classic favorite. This one-pan recipe pairs hearty cubes of golden potatoes with king oyster mushrooms, cleverly sliced to resemble shrimp, creating a beautiful combination of textures. Seasoned with fragrant garlic, smoky paprika, and dried oregano, then brought together with a splash of lemon juice and vegetable broth, this skillet dish is bursting with bold, zesty flavors. Perfectly cooked in under an hour, it’s a satisfying, easy-to-make meal fit for weeknight dinners or special occasions. Topped with fresh parsley for a hint of brightness, this vegan recipe is ideal for those seeking a wholesome, comforting dish that’s both flavorful and nutrient-rich.
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Recipe Information
Ingredients
- 4 pieces medium potatoes
- 6 pieces king oyster mushrooms
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 cup vegetable broth
Instructions
Peel the potatoes and cut them into 1-inch cubes. Rinse in cold water and drain well.
Slice the king oyster mushrooms into 1/2-inch thick rounds to resemble shrimp.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, for about 10 minutes until they start to brown.
In the meantime, mince the garlic cloves and set aside.
Add the remaining 1 tablespoon of olive oil and the sliced mushrooms to the skillet with the potatoes. Cook for another 5 minutes until the mushrooms begin to soften.
Stir in the minced garlic, paprika, dried oregano, lemon juice, and vegetable broth. Toss everything in the skillet so the potatoes and mushrooms are well-coated with the seasonings.
Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes until the potatoes are tender.
Remove the lid, increase the heat to medium-high, and cook for an additional 5 minutes to evaporate any excess liquid, stirring gently to avoid breaking the potatoes.
Garnish with fresh parsley before serving, and enjoy this vegan potato shrimp skillet warm.
Nutrition Facts
Calories |
1202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 16.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 5993 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
