Plant-based fillet with mashed potatoes and roasted tomatoes

Image: Vivera
  • Preparation Time: 20 minutes
  • Total Time: 20 minutes


Servings: 2 people
  • 2
    plant-based fillets e.g. Vivera Plant Garlic Kiev
  • 400 grams
    floury potatoes
  • 250 grams
    cherry tomatoes on the branch
  • 1 tbsp
    oat fraiche (or any plant-based crème fraiche)
  • 50 ml
    plant milk
  • 50 grams
  • olive oil
  • salt and pepper


  1. Preheat the oven to 175 degrees Celcius.
  2. Peel the potatoes and cut into even-sized pieces. Boil the potatoes in a pan with a little water and a pinch of salt and cook with the lid on for 15 minutes.
  3. In the meantime, drizzle the cherry tomatoes with a tablespoon of olive oil. Season with salt and pepper and roast them in the oven for 10 minutes until soft.
  4. Heat 2 tablespoons of olive oil in a frying pan and fry the fillets in it for 6 minutes, until golden brown.
  5. Drain the potatoes and let them steam slightly. Add the oat fraiche, vegetable milk, and plenty of salt and pepper, and mash into a fine puree. Mix in the arugula.
  6. Divide the mashed potatoes between the four plates and add the roasted tomatoes on top. Serve with the plant-based fillets.
Courses: Main Course
Difficulty: Level 2 (average)
Cooking time: 15-30 minutes
Number ingredients: 5-10 ingredients
Preparation method: Pureeing, Roasting

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