Mashed potatoes, asparagus & plant-based balls in tomato sauce
Mashed potatoes, asparagus & plant-based balls in tomato sauce
587kcal Per person
28g Protein
77g Carbs
19g Fat
14g Fiber
Ingredients
- ½ pound potato (227 g)
- ½ onion
- 1 clove garlic (5 g)
- 1 tablespoon olive oil (15 ml)
- 4 meatballs, plant-based
- 1 tablespoon tomato paste (20 g)
- 1 teaspoon thyme, dried (2 g)
- 6 ounces diced tomatoes (168 g)
- ½ pound asparagus (frozen) (227 g)
- 2 tablespoons milk, 2% reduced fat (30 ml)
Preparing this recipe
- Peel the potatoes and cut them into equal pieces. Place the potatoes in a pot with plenty of water and bring to a boil. Cook for about 15 minutes until done.
- Finely chop the onion and mince the garlic.
- Heat the oil in a pan. Sauté the onion for 2 minutes. Add the garlic along with the plant-based balls and cook for 3 minutes. Cook the tomato paste for a minute with the thyme. Then stir the diced tomatoes through the pan and warm for 4 minutes.
- Cook the asparagus in a pot with water until done, according to the package instructions.
- Drain the potatoes. Add the milk and mash with a potato masher to a coarse puree. Season with pepper and salt.
- Serve the mashed potatoes with the asparagus and the balls in tomato sauce.
Requisites:
- Potato masher
