Plant-based fillet with mashed potatoes and roasted tomatoes
- Preparation Time: 20 minutes
- Total Time: 20 minutes
Ingredients
Servings:
2
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2plant-based fillets e.g. Vivera Plant Garlic Kiev
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400 gramsfloury potatoes
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250 gramscherry tomatoes on the branch
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1 tbspoat fraiche (or any plant-based crème fraiche)
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50 mlplant milk
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50 gramsarugula
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olive oil
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salt and pepper
Instructions
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Preheat the oven to 175 degrees Celcius.
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Peel the potatoes and cut into even-sized pieces. Boil the potatoes in a pan with a little water and a pinch of salt and cook with the lid on for 15 minutes.
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In the meantime, drizzle the cherry tomatoes with a tablespoon of olive oil. Season with salt and pepper and roast them in the oven for 10 minutes until soft.
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Heat 2 tablespoons of olive oil in a frying pan and fry the fillets in it for 6 minutes, until golden brown.
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Drain the potatoes and let them steam slightly. Add the oat fraiche, vegetable milk, and plenty of salt and pepper, and mash into a fine puree. Mix in the arugula.
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Divide the mashed potatoes between the four plates and add the roasted tomatoes on top. Serve with the plant-based fillets.
