Vegan Demi Glaze

Creamy Mashed Potato

  • Water 200.0 g
  • UHT Milk 300.0 g
  • Cream 100.0 g
  • Knorr Potato Flakes 2kg 100.0 g
  • Salt 3.0 g
  • Unsalted Butter 80.0 g


  • Grilled Red Onion Ring 20.0 g
  • Parsley, chopped 2.0 g

"Meatball" Potato Mash

  • NoMeatballs 100.0 g
  • Mashed Potato, as above 60.0 g
  • Vegan Demi Glaze, as above 50.0 ml
  • Cream 20.0 ml

Satisfying yet so easy to whip up. Hack this plant-based dish of savoury meatballs served with the perfect mash today!



  1. Vegan Demi Glaze

    • Preheat oven to 200 degree celcius.
    • Lay vegetable trimmings on the tray and bake for 10 mins till brown and charred.
    • In a sauce pot, add in roasted vegetables trimmings and tomato paste. Sweat until fragrant.
    • Deglaze tray with water and pour into pan. Let it simmer for 25-30mins, fold in seasoning and red wine.
    • Strain and set aside.
  2. Creamy Mashed Potato

    • In a pot heat up milk, cream and water to 80-90 degree celsius.
    • Add in salt and turn off heat.
    • Fold in mashed potato flakes while stirring and well mix before turning off the heat.
    • Bring to simmer and mix well till smooth.
    • Fold in butter and it's ready to use.
  3. Garnish

    • Prepare ingredients as mentioned above.
  4. "Meatball" Potato Mash

    • In a sauce pot, add in vegan demi glace, NoMeatball*, bring to simmer.
    • Fold in cream and stir well.
    • Plate and garnish. Ready to serve.

    *TVB NoMeatballs, 6nos, deep fried