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Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Try this recipe and then make it your own! Other optional ingredients include: avocado, cilantro, cabbage, lime, salsa, lettuce, soy chorizo, beans, onion, tomato, and roasted peppers. If you like to do things ahead of time, you can make the caramelized onions and reheat them before serving. Heck, you can make most of this and reheat it. I think potatoes get a little starchy when reheated, but the rest is good.

Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]

This Recipe is :

Dairy Free Vegan


6 - 8

Cook Time



  • 1 lb. red potatoes, cut into 2-in. pieces
  • 2 large portobello mushrooms, 1/2 in. slices
  • 6 tbsp. olive oil, divided
  • Sea salt
  • Freshly black pepper
  • 2 to 3 large yellow onions, sliced
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 20 oz. fresh spinach, washed and stems removed
  • Pinch nutmeg
  • 1/4 tsp. lemon zest
  • 6 to 8 small flour or corn tortillas
  • Salsa, for serving
  • Avocado, for serving


  1. Preheat oven to 450° F.
  2. Toss the potatoes with olive oil and turn them out on a parchment-lined baking sheet. Sprinkle with salt and pepper. Bake for 30 to45 minutes, turning halfway through.
  3. While you’re waiting on the potatoes, start on the onions. Heat 2 tablespoons of olive oil in a heavy bottom pan and add the sliced onions. Cook over medium heat for 30 to 40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat. Once the onions develop a rich, dark caramel color they’re ready.
  4. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat, and add the diced onion, mushrooms and garlic. When the onion begins to become translucent and the mushrooms release their liquid, about five to 10 minutes, add the spinach, nutmeg and lemon zest and cook until the spinach just begins to wilt.
  5. Make your stack and serve with salsa and avocado!





As the stomach (and brains) behind Well Vegan, I spend far too many hours in the kitchen. Well Vegan came to be after my daughter was born with a glut of food allergies that transitioned our family from vegetarians to vegans and we’ve never turned back. At Well Vegan, we provide plant-based meal plans for the busy vegan, along with a ton of great recipes and information about staying happy and healthy.



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35 comments on “Tacos With Spinach, Mushroom, Potato, and Caramelized Onions [Vegan]”

Click to add comment
Valerie M Roy
4 Years Ago

for breakfast this very morning I had Kale potato & caramelized onion & peppers with garlic & spicy salsa and guac!

April Moss
4 Years Ago

Heather Gaston Christina Garrand we need to make these!

Caedran Parker
4 Years Ago

Anthony Diederich um now please!

Kathy Woolard
4 Years Ago

Esther Stephens

Sally Naveh
4 Years Ago

thank god I have my lunch break in two minutes from now...

Barbee Sue
4 Years Ago


Jayme Sin
4 Years Ago

Mike Hall

Anthony Diederich
4 Years Ago

Caedran Parker, let me make this for you!

Wendi Davidson
4 Years Ago

Bob Davidson

Rebecca Blight
4 Years Ago

Samantha Blight

George Malcolm
22 May 2014

Must try these!

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