Vegan Mashed Potato Bowl
Creamy vegan mashed potatoes served bowl-style with tender soy-protein meatballs, rich tomato passata, and quickly grilled veggies. The ultimate plant-based comfort food dinner.
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 vegan butter and almond milk, then mix until creamy. Season with salt and pepper to taste (remember that potatoes love black pepper).
- Pour some boiling water over the textured soy protein and let it sit until it cools down and rehydrates.
- Combine the textured soy protein with the flour, tomato paste, green onion, parsley, chili pepper, and the psyllium egg substitute. Season with salt and pepper.
- Shape the mixture into 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 the meatballs from the pan and add the passata to the same pan. Cook for about 10 to 15 minutes.
- Grill the vegetables in 1 Tbsp of olive oil over high heat until they develop a little color.
- Serve the mashed potatoes with a few meatballs, topped with the passata and grilled veggies. Sprinkle with green onion.
- Enjoy!
Notes
Let the meatball mixture rest a couple of minutes so the psyllium binds before shaping. Leftovers keep in an airtight container in the fridge for up to 3 days.