Ingredients
Scale
- 1 sweet potato – 350 g/0.7lb after peeling
- 2–3 potatoes – 350 g/0.7lb after peeling
- 2–3 tbsp almond milk (or milk of your choice)
- 1 onion
- 250 g/0.5 lb mushrooms
- 3 cloves of garlic
- 1 zucchini
- 2 carrots
- 4 celery sticks
- 1 bell pepper
- 1 aubergine
- 1/2 cup of frozen corn
- 1 cup of red wine (I used Metzger Prachtstück)
- 1 cup of tomato passata
- 2 tbsp balsamic vinegar
- 1 tsp dried summer savory
- 1 tsp smoked paprika
- 1 tsp fresh chopped rosemary
- 1 small handful of chopped fresh basil
- 1 small handful of chopped fresh oregano
- salt, pepper
Instructions
- Peel and dice potatoes and sweet potatoes and cook them in salted water until soft. Drain them, season with salt and pepper, add almond milk, and mash with a potato masher until smooth. Add 1-2 tablespoons of vegan butter if you want a creamier mash.
- Meanwhile dice onion, mince garlic, chop herbs and cut veggies into smaller pieces.
- Add onion, garlic and mushroom to a large pan or pot with 3-4 tablespoons of water and sauté them for about 5 minutes. You can also use vegan butter or coconut oil instead of water if you prefer.
- Add in zucchini, carrots, celery, bell pepper, aubergine, corn, smoked paprika, herbs, salt and pepper. Cook for another 5 minutes stirring occasionally, until all liquid is absorbed.
- Add red wine and cook until it evaporates, about 2-3 minutes.
- Finally add passata and vinegar and stir well. Bring to a low boil, then reduce heat to simmer. Continue cooking until all veggies are tender and you have a thick sauce. Veggies are good after about 20 minutes, but you can cook them for up to an hour, depending on how crunchy you like them. Adjust seasonings as needed.
- Transfer sauce to a large baking dish and top with mashed potatoes. Smooth down with a fork.
- Bake at 200°C/400ºF for 20-30 minutes or until mashed potato is lightly browned on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: Vegan