Parsnip and potato mash, vegan

    20 min

    Healthy, tasty, vegan and filling. This mash is creamy with soy milk and vegetable stock - there's no dairy!


    Somerset, England, UK
    2 people made this

    Serves: 2 

    • 2 peeled and sliced parsnips
    • 3 peeled and sliced potatoes
    • 1/4 onion, chopped
    • 75ml vegetable stock
    • 1 pinch salt
    • 1 splash soy milk

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Boil parsnips and potatoes until soft, about 15 minutes.
    2. Make up 75ml of vegetable stock. I find it easier to add salt to this as it disperses through the mash better.
    3. Drain parsnips and potatoes and add chopped onion.
    4. Mash the hell out of it! Add stock and dash of milk and continue mashing until creamy and mash like.


    Obviously this can be made non-vegan by adding milk or butter to it. Personally, I have always preferred cooking with soy milk and find it a lot creamier.

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