Stir-Fried Vegetables on a Bed of Mashed Potato

Delicious stir-fried vegetables with cashews, soy sauce and date honey on a bed of mashed potato - a dish that is especially suitable for vegans and gluten-free

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


The Puree
Potato, 4 large units
Atlantic sea salt, 1/2 flat teaspoon
Olive oil, 2 tablespoons
The Stir-Fried vegetables
Olive oil, 2 tablespoons
for frying
Yellow pepper, 1 medium unit
cut into cubes
Carrot, 1 large unit
peeled and cut into strips or cubes
Mushroom, 200 g
champignon, sliced
Cashew, 1 handful
natural and halved
Soy sauce, 2 tablespoons
gluten-free, organic
Date honey, 1 tablespoon
natural, without added sugar


Preparation of The Mashed Potatoes:
1. Dice the potatoes and cook in boiling water with sea salt until soften.
2. Mash the potatoes using a masher with a little of the cooking water and the olive oil, add water until you reach the desired texture.
Preparation of The Stir-Fried Vegetables:
1. Heat the olive oil in a wide pan.
2. Add the vegetables and cashews, soy sauce and date honey.
3. Stir-fry everything together until soften and browned slightly (about 5 minutes).
For Serving:
1. Place some of the mashed potatoes in a serving dish.
2. On top, stack the stir-fried vegetables.
3. Bon appetite (:

Total time: 30-60 min

Equipment: masher.

The spices in the recipe are according to personal taste. The method of preparation also includes cooking.

Nutritional Values Serving/Unit 100 Grams
Calories 465 cal 94 cal
Proteins 9 g 2 g
Carbohydrates 81 g 16 g
Fat 13 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Vegetables on a Bed of Mashed Potato
Delicious vegan dish for lunch