John Myers
Ingredients for 4 servings:
- 800 g potatoes
- rock salt
- 1 tsp cubeb pepper, ground
- 1 pinch of nutmeg
- 1 onion(s)
- 2 garlic cloves
- 4 stalks celery
- 250 g mushrooms
- 200 g cherry tomatoes
- some olive oil
- 500 g soy mince
- 125 ml water
- 200 ml oat cream (oat cream cuisine)
- 6 stalks of thyme
- 200 ml oat milk (oat drink)
- 3 tbsp plant margarine (soy margarine)
- Egg substitute powder for 1 egg yolk
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
vegan
Peel and quarter the potatoes. Cook in salted water for about 25 minutes. Meanwhile, peel and finely dice the onion and garlic. Wash and slice the celery. Trim and halve the mushrooms. Wash and halve the tomatoes. Heat a little oil in a pan. Sauté the mushrooms, season with salt and pepper, and remove. Heat a little more oil in the pan and sauté the soy mince for 6 minutes. Briefly sauté the onion, garlic, and celery. Add the tomato paste, 1/8 liter of water, and the oat cream, season with salt and pepper. Add the mushrooms and tomatoes, bring to a boil, and cook for about 7 minutes. Wash the thyme and strip the leaves. Stir it into the ragù. Preheat the oven to 180°C (top/bottom heat). Heat the oat milk and soy margarine. Drain and mash the potatoes. Mix with the oat milk and soy margarine. Season with salt and nutmeg. Pour the ragout into a casserole dish and spread the mashed potatoes on top. Mix the egg yolk substitute according to the package instructions and brush it over the mashed potatoes. Bake in the oven for 30 minutes.
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