Mashed Potatoes with Peas

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)

Mix the red wine, balsamic vinegar, and agave syrup in a bowl.

• 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 soy chunks until golden brown. Add the onions and fry until translucent.

• 2 tsp Canola oil

Deglaze the onions with the red wine mixture. Reduce to around ½ and turn of the heat.

Once the potatoes are cooked, add the peas, turn off the heat and wait for 2 minutes before draining them.

• ¾ cup Green peas, frozen

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

• 1⁄3 cup Plant milk, unsweetened (e.g. almond)
• Salt
• Black pepper
• ¼ tsp Nutmeg, ground

Heat the red wine sauce and serve with the mashed potatoes.

Add the mashed potatoes, peas and red wine sauce to the plate.

Enjoy your meal!