Cover potatoes and broccoli with 5 to 6 cups water in a large saucepan. Add salt and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer for 8 to 12 minutes, until fork tender. Drain and rinse with cold water in a colander.
Meanwhile, heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat. Add leek and cook, stirring frequently, for 5 minutes. Add mushrooms and cook, stirring frequently, for 5 minutes. Stir in snow peas.
Add remaining tablespoon of oil to the pan and stir in cooked potatoes and broccoli, peas, and walnuts. Cook, stirring frequently, for 3 to 5 minutes, until peas are cooked. Taste and add salt if required.
Combine vinegar, maple syrup, sesame oil, and soy sauce in a clean jar with a tight-fitting lid. Shake well.
Spoon potato mixture into four bowls. Drizzle 2 tablespoons vinaigrette and 1 tablespoon sesame seeds (if using) over each.
You’ve Got Options
I love cooking with shiitake and Lion’s Mane mushrooms for their medicinal value, but you can use cremini or other mushroom available.
½ cup chopped red or yellow onion can replace the leek or be added in addition to the leek in step 2.
Try lots of different green vegetables: diced zucchini or Brussels sprouts in place of the broccoli, spinach or other greens in place of the snow peas.
Make it a winter root vegetable dish by swapping chopped or shredded carrots, parsnips, or rutabagas for the mushrooms.
If you have it, toss in 3 tablespoons fresh thyme or 1 tablespoon dried. (Lemon thyme is divine!)
Makes 4 Servings
4 cups (1-inch) cubed new potatoes
2 cups roughly chopped broccoli
½ teaspoon sea salt
3 tablespoons extra-virgin avocado oil, divided
1 leek, white and green parts, sliced (see options)
1½ cups sliced mushrooms (see options)
1 cup roughly chopped snow peas (see options)
1 cup fresh peas
½ cup roughly chopped walnuts
¼ cup sesame seeds
Maple Syrup Vinaigrette
4 tablespoons apple cider vinegar
4 tablespoons pure maple syrup
2 tablespoons sesame oil
2 tablespoons soy sauce or tamari
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.