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🍽️ Vegan Fish Sticks with Mashed Potatoes and Spinach

487 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 1 kg
• salt pinch
• Vemondo vegan fish sticks 600 g
• spinach leaves 400 g
• onions, yellow 1 pc.
• oil 2 tbsp
• vegetable broth 100 ml
• pepper, black ground pinch
• nutmeg, ground pinch
• soy drink 250 ml
• margarine, vegan 2 tbsp

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Place the potato chunks in a pot with salted water.
4. 4. Bring the water to a boil.
5. 5. Cook the potatoes on medium heat for about 20 to 25 minutes until soft.
6. 6. Preheat the oven to 180 degrees Celsius with fan (convection).
7. 7. Line a baking tray with baking paper.
8. 8. Arrange the vegan fish sticks evenly on the tray.
9. 9. Bake the fish sticks for about 15 minutes.
10. 10. Wash the spinach thoroughly.
11. 11. Remove the thick stems from the spinach.
12. 12. Spin the spinach dry in a salad spinner.
13. 13. Halve the onion and peel it.
14. 14. Dice the onion into fine cubes.
15. 15. Heat the oil in a pan over high heat.
16. 16. Fry the onion cubes for about 2 minutes.
17. 17. Add the spinach to the pan.
18. 18. Let the spinach wilt for approx. 3 minutes.
19. 19. Season the spinach with salt, pepper, and nutmeg.
20. 20. Drain the potatoes using the lid.
21. 21. Let the potatoes steam dry for a short moment.
22. 22. Add soy milk and margarine to the potatoes.
23. 23. Process everything into a puree using a hand mixer or potato masher.
24. 24. Season the mashed potatoes with nutmeg and salt.
25. 25. Take the vegan fish sticks out of the oven.
26. 26. Serve the fish sticks together with the spinach and mashed potatoes.

Nutrition per serving

• kcal: 487
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 58 g