Potato mash with hidden vegetables and no-chicken nuggets
with homemade gravy, grated gouda and broccoli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 piece
Plant-based nuggets
(Contains: Tarwe, Gerst, Gluten, Soja May be present: Mosterd)
½ piece
Garlic
200 g
Potatoes
½ piece
Carrot
75 g
Cauliflower florets
100 g
Broccoli
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Flour
1 teaspoon
Mustard
1 tablespoon
[Reduced salt] soy sauce
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Wash or peel the potatoes. Bring plenty of salted water to a boil in a large pot or saucepan and cook the potatoes for 14 - 16 min.
- In the meantime, cut the carrot into 1cm slices. Add the carrot and cauliflower to the potatoes for the last 10 minutes of cooking time. Reserve a small amount of the cooking liquid, then drain and set aside.
DId you know...cauliflower is very nutrient-dense; it contains calcium for strong bones and teeth, vitamin C to boost immunity, potassium for healthy blood pressure and fibre for gut health.
- Bring water to a boil in another pot for the broccoli.
- Cut the head of the broccoli into florets and dice the stem. Boil the broccoli for 2 - 4 minutes, then drain. Transfer to a parchment-lined baking sheet and season with salt and pepper. Sprinkle the grated gouda on the broccoli.
- Place the vegan nuggets on the parchment-lined baking sheet next to the broccoli.
- Roast in the oven for 10 - 12 minutes.
- Meanwhile, crush or mince the garlic. Melt a knob of butter in a small pot or saucepan over medium-high heat and fry the garlic for 1 minute.
- Reduce the heat and add the flour. Slowly add the stock, whisking continuously. Add the soy sauce and two thirds of the fried onions.
- Bring to a boil for 2 minutes, whisking continuously. Then let simmer on low heat for 4 - 6 minutes.
Health Tip: If you're watching your salt intake, use half of the soy sauce.
- Mash the potatoes and vegetables with the mustard and the rest of the butter. Add a splash of the cooking liquid if needed. Season to taste with salt and pepper.
- Serve the potato mash on plates along with the cheesy broccoli and vegan nuggets. Top the mash with the gravy. Garnish with the crispy fried onion.
