Spinach mash with vegan gravy and Vegafit burger

Spinach mash with vegan gravy and Vegafit burger



500 grams of crumbly potatoes

400 grams of washed spinach leafs

1 tablespoon vegan butter / margarine

1 teaspoon mustard

50 ml of plant milk

1 pinch of nutmeg




Vegan gravy

1 onion chopped

25 grams of vegan butter / margarine

1 tablespoon flour

300 ml vegan bouillon cooled

1 teaspoon mustard

1 teaspoon garlic powder

1½ teaspoon paprika powder

1 teaspoon curry powder

1 tablespoon sweet soy sauce

1 sprig of celery root chopped

black pepper


Meat substitute

1 pack of Vegafit Burger



– Peel the potatoes and cook until tender.

– In the meantime you make the gravy; fry the onion in 25 grams of vegan butter / margarine

– Add the flour and cook well. Stir the pan regularly with a wooden spoon, making sure it does not burn. Cook the flour for about 5 minutes.

– Pour in the cold bouillon and stir until all the flour is absorbed in the liquid. Bring to boil.

– Add the sweet soy sauce, mustard, paprika, garlic powder and curry powder. Stir well. If you find the gravy still too light then you can possibly add some ketjap manis, taste regularly if it is not too sweet.

– Let the gravy simmer over low heat until it has thickened slightly. Add the celery and stir.

Season the gravy with black pepper.

– Place the burger in the gravy to warm up, do not let it boil but simply heat up.

– You can now continue with the stew: pour the potatoes and mash with a mash.

– Add vegan butter / margarine and the vegetable milk. Stir until smooth. Season with pepper, salt, mustard and nutmeg.

– Finely chop the spinach and stir into the mashed potatoes. The spinach shrinks due to the heat of the mash.

– Serve the spinach mash with the gravy and the vegafit burger.