John Myers
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Vegan: Soy Nuggets with Sweet Potatoes – Mashed Potatoes with Colorful Vegetables
The perfect vegan: soy nuggets with sweet potatoes – mashed potatoes with colorful vegetables recipe with a picture and simple step-by-step instructions.
- 12 piece Soy nuggets
- 300 ml Vegetable broth
- 1 shot Olive oil for frying
- 1 medium sized Sweet potato
- 1 medium sized Potato
- 1 tsp My vegetable broth *
- 1 tsp Salt
- 1 tsp Nutmeg
- 1 tsp Freshly ground pepper
preparation
- I made a vegetable broth out of 1 tablespoon of my vegetable broth * and 300 ml of boiling water and poured it over the soy nuggets. These should then steep for about 10 to 15 minutes. Then place them on a kitchen towel so that they dry off a little.
potatoes
- Peel the sweet potatoes and potatoes, wash and cut into pieces, put in a saucepan, add the vegetable stock and water over it, cook everything until done. Pour off the broth, put it in another container, mash the potatoes with the sweet potatoes, add nutmeg and some fresh pepper and stir well. If necessary, add some of the broth again.
Nuggets
- Heat the olive oil in a pan and simmer the nuggets on both sides, then place them on a kitchen towel so that the oil can soften.
Serving
- Put the mashed potatoes on the plates with a serving ring, add the nuggets.
- We had colorful vegetables to go with it.
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