Skin-on mash with veggie Schnitzel and mushroom sauce

This type of dish is one my absolute weekend favourites: potatoes, veggies and a vegetarian Schnitzel of some description and I quite often tend to have such meals. The components can and will vary, but the principle stays the same. So here's just one of those dishes. I would urge you to try skin-on mash, there's not a really a reason to remove the nutritious skins and they add a bit more interesting texture to the mash.

Skin-on mash

500 g potatoes

25 g butter

50 ml milk

1 tsp salt

Boil the potatoes in salt water until done. Mash them with the peels and add the butter, milk and salt.

Mushroom sauce

200 g closed cup mushrooms

1 onion

2 garlic cloves

Olive oil

100 ml oat cream

Salt

Pepper

Fresh basil

Slice the mushrooms ans chop the onion and garlic finely. Cook them in olive oil until soft and until the mushrooms have lost some of the excess water. Add the cream, salt, pepper and basil and let simmer until the cream has been infused nicely by the mushrooms and other components.

 

Leek side

1 leek

1 onion

25 g butter

50 g dry cider

Salt

Pepper

Slice the leek thinly and chop the onion finely. Cook them in butter until soft, add the cider, salt and pepper and let simmer.

Schnitzel

2 ready made vegetarian Schnitzel

Heat the Schnitzel in the oven until the surfaces are crispy.

Serve everything together and enjoy!

Your VegHog

Broccoli cheese with creamy mushroom sauce and roasted potatoes

Sometimes I just need to have this sort of a meal, a cheesy vegetable bake, a creamy sauce and roasted potatoes. It's such comfort food for me, and surely for many others, but I don't make these kind of meals that often anymore. Normally I prefer lighter meals, but isn't it just nice to be a little naughty sometimes? Especially now when the weather is so rainy and gloomy.

I made quite basic versions of all components, so this is also a quite effortless meal and can be easily made fairly quickly when you're feeling blue.

Roasted potatoes:

400 g potatoes

1 tsp vegetable oil

Smoked paprika

Brush the potatoes with vegetable oil and sprinkle smoked paprika on the top. Roast in the oven until soft with a nice roasted skin.

Broccoli cheese:

1 broccoli

1 onions

2 garlic cloves

1 tsp olive oil

1 tsp vegetable stock powder

Ground black pepper

Salt

100 g grated Cheddar and Mozzarella mix

Cut the broccoli into florets and steam them until they are almost done. Chop the onions and garlic cloves finely and cook them in olive oil until soft. Add the seasoning and combine with the steamed florets. Put into an oven dish, cover with cheese and bake until the cheese has melted and the top is golden brown.

Mushroom sauce:

250 g baby button mushrooms

1 onion

1 garlic clove

1 tsp olive oil

150 ml single cream

Ground black pepper

Salt

Fresh thyme

Slice the mushrooms and chop the onion and garlic finely. Cook them in olive oil for a few minutes and then add the cream. Season and let simmer until the cream has been infused with the flavours.

Serve the components together, a little salad on the side and enjoy!

Your VegHog