Vegan creamy mashed potatoes with kale

Step 1/6

• 350 g floury potatoes
• salt

• pot

Peel potatoes and boil in a pot of salted water until tender, approx. 20 min.

Step 2/6

• 100 g kale
• 62½ g leeks
• ½ clove garlic
• ½ scallion
• 12½ g pecans

• cutting board
• knife
• frying pan (small)

Pluck the kale leaves from the stems and cut into small pieces. Slice the leeks, finely chop the garlic and cut the spring onion into fine rings. Toast the pecans in a pan without fat and then chop them.

Step 3/6

• 1 tbsp margarine
• salt
• pepper
• sugar

• frying pan (large)

Melt some of the margarine in a large frying pan. First sauté the leeks for approx. 5 min., then add the garlic and sauté for another 2–3 min. Now add the chopped kale and sauté for approx. 5 min. more. Season with salt, pepper and a pinch of sugar.

Step 4/6

• 125 ml oat milk
• 50 ml plant-based cream
• salt
• pepper
• nutmeg

Add the plant milk, plant cream and the remaining margarine and season again with salt, pepper and nutmeg. Bring the mixture to a boil and then remove from the heat.

Step 5/6

• 1 tbsp margarine
• salt
• pepper
• nutmeg

• potato ricer
• bowl

Drain the cooked potatoes and press them through a potato ricer into a bowl. Add the kale mixture and mix everything well. Season again with salt, pepper and nutmeg. If necessary, add more vegetable milk and cream, or even more margarine.

Step 6/6

Sprinkle the creamy mashed potatoes with the sliced scallions and toasted pecans.

Enjoy your meal!