This is such a magical combination for winter – the soft, shredded pieces of vegan chicken match perfectly with the creamy, fluffy potatoes, and fresh fragrant herbs. Serve with your favourite chutney or a crisp green salad.
Preparation time 30 minutes
Cooking time 20-25 mins
- 500 grams vegan “chicken” pieces (RIP)
- 400 grams potatoes, peeled
- 40 grams Azada Extra Virgin Olive Oil + 1 tablespoon
- 45 grams grated parmesan
- 100 ml milk
- A very generous handful of fresh parsley, diced
- 1 sweet onion, peeled and diced
- 1 bay leaf
- Sea salt and freshly ground black pepper, to season
Preheat the oven to 180°C (conventional) / 160°C (fan) / gas mark 5 / 375°F. Quarter the potatoes and set to boil in salted water. Cook until tender. Meanwhile, heat a large frying pan over medium-high heat with Azada’s Extra Virgin Olive Oil. Add the onion and saute until fragrant. Season with sea salt and black pepper. Add the vegan “chicken” pieces and cook until cooked through. Add the fresh parsley and bay leaf, cook for 2-3 minutes and then set aside to cool. Place the extra Extra Virgin Olive Oil into a large bowl. Process the potatoes through a ricer, and whisk until it forms a puree with the oil. Add milk and salt. Mix the vegan “chicken” pieces with half of the potatoes, and place in 2 round stainless steel small cake rings then spread the remaining potatoes on top. Sprinkle with the grated parmesan, and garnish with cracked pepper. Bake for 20-25 mins. Then place under the grill (high heat) for 3 minutes until the cheese is bubbly and browned. Serve with a tossed salad.
Use starchy potatoes like russet potatoes because they make the best fluffy mashed potatoes. And to create a lump-free, silky smooth potato puree, use a ricer to mash the potatoes into light grains of rice-like potato.