Buy all ingredients right below the recipe
INGREDIENTS FOR THE MASHED POTATOES
- 1.3 kg potatoes
- 1 tsp salt
- Pepper to taste
- Half tsp garlic powder
- 2 tbsp plant-based butter alternative
- 245 ml plant-based milk
INGREDIENTS FOR THE VEGETABLE FILLING
- 1 pc onion, chopped
- 3 cloves garlic, minced
- 4 pcs medium carrots, peeled, diced
- 4 pcs celery stalks, diced
- 2 pcs parsley root
- 2 teaspoons dried thyme
- Basil
- Oregano
- Half tsp salt
- Pepper to taste
- 3 tbsp flour
- 350 ml vegetable broth
PREPARATION
- 1Preheat the oven to 220 °C and lightly grease a 2.5-liter baking dish or pot. Place the peeled and diced potatoes in a large pot, pour in enough water to cover them by about 5 cm. Bring to a boil, then reduce the heat and cook for about 30 minutes until the potatoes are very soft.
- 2Meanwhile, prepare the vegetable filling. Slice the onion, mince the garlic, and put them in a pan with oil. Cook over low heat for 5-7 minutes until softened. Then add the chopped carrots, parsley, and celery. Cook over medium-low heat for another 15 minutes until the vegetables are tender.
- 3Once the potatoes are cooked, drain them and return them to the pot. Add the plant-based butter, plant-based milk, and spices, then mash until smooth. Set aside.
- 4In a small bowl, mix the vegetable broth, thyme, and flour to get a smooth, uniform mixture. Pour this over the vegetables in the pan and mix well. Season with salt and pepper, then cook for another 5-10 minutes until it thickens. Taste and adjust seasoning if needed.
- 5Spoon the vegetable mixture into the bottom of the prepared baking dish. Spread the mashed potatoes evenly over it, and sprinkle with paprika, ground pepper, and thyme. Bake at 220 °C for about 35 minutes, until the top is golden brown and the edges are slightly crispy.
- 6Before serving, let it cool for at least 10 minutes, as the inside will be very hot. Serve with your favorite vegan sauce or other seasoning.
