Healthy Vegan Mashed Potato Bowl
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!
Ingredients
For the mashed potatoes:
- 500 g potatoes chopped
- 200 ml almond milk
- 150 g vegan butter
- salt and black pepper to taste
For the meatballs:
- 150 g textured soy protein
- 200 ml water
- 60 g tomato paste
- 25 g green onion chopped
- 25 g parsley chopped
- ½ chili pepper
- 2 Tbsp flour
- 2 Tbsp psyllium husks egg substitute
- 4 Tbsp passata or tomato sauce
- 3 Tbsp olive oil
You’ll also need:
- 4 radishes
- green onions
- 2 cloves garlic
- 1 celery root
- ½ chili pepper
Instructions
- Boil the potatoes in salted water. Once cooked, drain and mash them.
- Add the butter and almond milk, mix together until creamy. Season with salt and pepper to taste (remember that potatoes love black pepper).
- Add some boiling water to the textured soy and wait until it cools down.
- Combine the textured soy with flour, tomato paste, green onion, parsley, chili pepper and the egg substitute. Season with salt and pepper.
- Form the meatballs.
- Add 2 Tbsp of olive oil to a pan over medium heat and fry the meatballs until fully cooked through (about 10 minutes).
- Remove from pan and add the passata to the same pan. Cook for about 10-15 minutes.
- Grill the veggies in 1 Tbsp of olive oil over high heat until they develop a little bit of color.
- Serve the mashed potatoes with a few meatballs, topped with the passata and grilled veggies. Sprinkle green onion.
- Enjoy!