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Tangy Yumbini Bake with Mashed Turnips and Potatoes

Tangy Yumbini Bake with Mashed Turnips and Potatoes

Prep Time20 minutes
Cook Time10 minutes
Course: Main Course
Keyword: Cowboy BBQ, Vegan, Vegetarian
Servings: 2


  • 1 3.5oz pkg Yumbini Cowboy BBQ Pinto Beans and Rice
  • 10-14 Small Mushrooms cremini or white button
  • 3 Medium Sized Turnips with greens
  • 3 Small potatoes or one large
  • 2 tsp Cooking oil such as olive oil
  • 3 Tbsp Red Wine Vinegar or to taste
  • 1 Tbsp Butter or vegan butter
  • Salt and Pepper to taste


  • Prepare Yumbini with 3/4 cup water according to package directions. Set aside.
  • Rinse and trim turnips (no need to peel), and cut in quarters. Reserve greens.
  • Rinse and trim potatoes (no need to peel), and cut in quarters. (You should have roughly the same amount of potatoes as turnips.
  • Place turnips and potatoes in a medium sized pot and cover with water. Heat over high heat until boiling. Reduce heat and boil, until soft, about 10 minutes.
  • Preheat oven to 400F.
  • While the turnips and potatoes are boiling, rinse mushrooms and slice.
  • Rinse turnip greens and chop into 1" pieces.
  • Heat oil in a stainless, carbon steel or cast iron skillet.
  • Add mushrooms and sauté until most of the water has evaporated and they are lightly browned.
  • Add turnip greens and cook quickly, just until wilted, about 1 minute.
  • Add Yumbini and vinegar to taste. If you like ketchup, you can throw some of that in too.
  • Spread the Yumbini, mushroom, and turnip greens mixture in the bottom of a 9" X 9" baking dish.
  • Drain the boiled turnips and potatoes and return to the pot. Add butter and mash coarsely with a potato masher. Add salt and pepper if desired.
  • Spread mashed turnips and potatoes over the Yumbini mixture and bake 10-15 minutes at 400F until heated through.
  • Serve with fruit salad!

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