Buying the right ingredients is a crucial part of being prepared for your working week dinners. Here, washed potatoes are roughly chopped without being peeled (for extra fibre) and thrown into a pot of water, with the veggies and gravy prepared while they boil. It’s really that easy to prepare a delicious wholesome meal in 20 minutes.
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Mashed Potatoes
- 8 medium–large potatoes, diced into small cubes
- 1 cup plant-based milk
- Salt, to taste
- Gravy
- 1 onion, cut into rings
- 4 cups vegetable stock
- 4 tbsp wholemeal plain flour mixed with 2–4 tbsp water to make a slurry
- 2 tbsp soy sauce
- Greens
- 1 broccoli heads, broken into florets
- 8 cups baby spinach leaves or kale
- 2 cups frozen peas
Method
- Place the potatoes into a pan over a high heat, cover with cold water and cook, with the lid on.
- Heat a large frying pan over a high heat. Add the onion rings and sauté until brown. Add a splash of water to the pan of onion rings to deglaze the pan.
- Add the stock and stir, bringing it to the boil. Once boiling, add the flour slurry and stir. Stir constantly until boiling then reduce the heat and simmer for 5 mins.
- Set aside until ready to eat.
- Meanwhile, heat a pan over a medium–high heat with ¼ cup of water.
- Add the broccoli florets and peas. Cover with a lid and steam for 5 mins.
- Drain the potatoes leaving just a little bit of water to keep them moist, place the pan back onto the heat, add the milk and then mash with a potato masher.
- Beat potato mixture with a wooden spoon until creamy and smooth. Add salt to taste.
- Serve the steamed greens in a bowl with the mashed potato on the side and the gravy over the top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
