Lean into fungi with this vegan meal featuring cremini and button mushrooms. Roasted with olive oil, thyme, and roasted garlic, the ‘shrooms are spooned over smashed Yukon Gold potatoes and drizzled with a rich herbed porcini mushroom jus. To complete the meal, there’s a side of garlicky roasted green beans seasoned with smoked black pepper and topped with herb-roasted grape tomatoes.

Ingredients: yukon gold potatoes, cremini mushrooms, green beans, white mushrooms, grape tomatoes, garlic, water, olive oil, extra virgin olive oil, green onions, onions, cabernet sauvignon wine (grapes, sulfites), sherry wine (grapes, sulfites), mirepoix concentrate (water, sea salt, vegetable stock (carrot, celery and onion stocks), carrot stock, tapioca starch, cabbage juice concentrate, celery stock, onion stock, natural flavors, mushroom stock, tomato paste), sea salt, thyme, smoked black pepper (pepper, smoke flavor), black pepper, dried chives, basil, porcini mushroom powder, tapioca starch, granulated garlic, dried oregano