Healthy Vegan Mashed Potato Bowl
Prep time
Cook time
Total time
For me, mashed potatoes are the ultimate definition of comfort food. And what can be better than a big healthy vegan mashed potato bowl to enjoy? I'll tell you - nothing!
Serves: 4
  • For the mashed potatoes:
  • 500 gr chopped potatoes
  • 200 ml almond milk
  • 150 gr vegan butter
  • salt and black pepper, to taste
  • For the meatballs:
  • 150 gr textured soy
  • 200 ml water
  • 60 gr tomato paste
  • 25 gr green onion, chopped
  • 25 gr fresh parsley, chopped
  • ½ medium chili pepper
  • 2 Tbsp flour
  • 2 Tbsp psyllium husks (egg substitute)
  • 3-4 Tbsp of passata
  • 3 Tbsp olive oil
  • You’ll also need:
  • 4 radishes
  • aditional green onions
  • 2 whole garlic cloves
  • one celery root
  • ½ chili pepper
  1. Boil the potatoes in salted water. Once cooked, drain and mash them.
  2. Add the butter and almond milk, mix together until creamy. Season with salt and pepper to taste (remember that potatoes love black pepper).
  3. Add some boiling water to the textured soy and wait until it cools down.
  4. Combine the textured soy with flour, tomato paste, green onion, parsley, chili pepper and the egg substitute. Season with salt and pepper.
  5. Form the meatballs.
  6. Add 2 Tbsp of olive oil to a pan over medium heat and fry the meatballs until fully cooked through (about 10 minutes).
  7. Remove from pan and add the passata to the same pan. Cook for about 10-15 minutes.
  8. Grill the veggies in 1 Tbsp of olive oil over high heat until they develop a little bit of color.
  9. Serve the mashed potatoes with a few meatballs, topped with the passata and grilled veggies. Sprinkle green onion.
  10. Enjoy!
Nutrition Information
Calories: 602 Fat: 41 g Carbohydrates: 42 g Sugar: 5 g Fiber: 8 g Protein: 21 g
Recipe by Gourmandelle | Vegetarian Blog at