Mashed Potatoes with Crispy Vegan Meat Strips

Prepare the vegan meat substitute strips according to the package instructions.

• 2.1 oz Vegan meat substitute, strips

Bring a pot of water to a boil.

• Salt

Peel and dice the potatoes into approx. ¾ in cubes. Add the potatoes to the pot and cook until tender.

• 8.8 oz Potatoes (w/o skin)

Coarsely chop the onion and put on a plate.

• 1 Onion, yellow (~ 2.8 oz)

In a bowl mix the red wine, balsamic vinegar, and agave syrup.

• 3 ⁠½ Tbsp Red wine
• 1 Tbsp Balsamic vinegar
• 1 ⁠½ tsp Agave syrup

Heat the canola oil in a non-stick frying pan over medium heat and fry the onions until translucent.

• 1 tsp Canola oil

Deglaze the onions with the red wine mixture. Reduce to around ½ and put it in a bowl.

Drain the potatoes. Add the milk and mash until creamy. Season with salt, pepper, and nutmeg. Cover with a lid to keep warm.

• ¼ cup Plant milk, unsweetened (e.g. almond)
• Salt
• Black pepper
• ¼ tsp Nutmeg, ground

Heat the canola oil in a non-stick frying pan over medium heat. Fry the vegan meat substitute until golden brown. Season with salt and pepper and put on a plate.

• 1 tsp Canola oil
• Salt
• Black pepper

Add the red wine sauce to the pan and heat briefly.

Add the mashed potatoes and red wine sauce to your plate.

Enjoy your meal!