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Smoky Roast with Creamy Mash & Sticky Glaze
45 minServes 4Nutri-Score C€€
C
45 min
45 minSmoky Roast with Creamy Mash & Sticky Glaze
what you need
Ingredients
planted smoky roastFresh2 pieces
floury potatoes (peeled and cut into chunks)Produce1 kg
vegan butterDairy60 g
unsweetened soy milk (warmed)Beverages100 ml
salt (for the potato water)Spices15 g- salt (for the mash)Spices3 g
ground pepper (ground)Spices1 g
ground nutmeg (ground)Spices1 g
ketchupPantry45 ml
mustardPantry15 ml
soy saucePantry15 ml
tomato pastePantry15 ml
garlic (pressed)Produce2 pieces
maple syrupPantry15 ml- smoked paprikaSpices5 g
water (to loosen the glaze)Other30 ml
fresh chives (finely chopped)Produce6 g
per serving
Nutrition
394kcal
- Carbs
- 53 g
- Proteins
- 15 g
- Fat
- 14 g
what you’ll use
Tools
Stockpot
Mixing bowl
Whisk- Potato masher
Colander
Pastry brush
Oven
step by step
Method
- Step 1
Boil the potatoes
- Put the potato chunks in a pot of cold water with the salt for the potato water.
- Bring to a boil and simmer until a knife slides through them without resistance.
- Step 2
Whisk the glaze
- Whisk together the ketchup, mustard, soy sauce, tomato paste, pressed garlic, maple syrup, smoked paprika and water in a small bowl until smooth and brushable.
- Step 3
Coat the roast
- Brush or roll the smoky roasts in the glaze on all sides.
- Keep a little glaze aside for serving.
- Step 4
Cook the roast
- Place the coated roasts in the oven or air fryer at the temperature given on the packaging until the glaze is sticky and slightly caramelized at the edges.
- Step 5
Mash the potatoes
- Drain the potatoes and let them steam dry for a minute.
- Mash with the vegan butter, warmed soy milk, salt for the mash, pepper and nutmeg until creamy.
- Step 6
Slice and serve
- Slice the roast thick and lay it on a bed of mash.
- Drizzle with the leftover glaze and scatter over the chopped chives.