Vegan Demi Glace

Creamy Mashed Potato

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

NoMeatball Potato Mash

Plating and Assembly

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

Our version of mashed potatoes uses The Vegetarian Butcher NoMeatballs instead of regular meatball, making it suitable for flexitarians or those going meatless. The vegetarian gravy adds depth and flavour to the meatballs and the mashed potatoes, while the grilled onion and parsley adds contrast to the dish.



  1. Vegan Demi Glace

    • Preheat oven to 200°C.
    • Lay vegetable trimmings on a baking tray and bake for 10 mins till they turn brown and charred.
    • In a sauce pot, add in roasted vegetable trimmings and tomato paste. Sweat till fragrant.
    • Deglaze baking tray with water and pour onto pan. Let it simmer for 25 to 30mins. After that, fold in seasonings and red wine.
    • Strain and set aside.
  2. Creamy Mashed Potato

    • Heat up milk, cream and water in a pot to between 80 to 90°C.
    • Add in salt and turn off heat.
    • Fold in Knorr Potato Flakes while stirring. Mix well before turning on the heat.
    • Bring to a simmer and mix well till smooth.
    • Fold in butter and ready to serve.
  3. NoMeatball Potato Mash

    • In a sauce pot, add in vegan demi glace, and The Vegetarian Butcher NoMeatballs. Bring to simmer.
    • Fold in cream and stir well. 
  4. Plating and Assembly

    • Plate and garnish with grilled red onion rings and chopped parsley. Ready to serve.