1. remove your frozen ingredients from the freezer.
Get ready to cook!
2. PREPARE THE VEGETABLES
Peel the potatoes and boil for 20 minutes or until the potatoes are soft. Prick the potatoes to check if they are ready, then drain off the water. Reserve half a cup of the cooked potato water to use for mashing the pototoes later. Set aside. Now slice the onions and mushrooms and cook in a frying pan for 5-6 minutes with olive oil until onions are soft and slighly brown, and set aside on a plate.
3. COOK BLOX.
Now cook your BLOX in the pan with 3 tablespoons of olive oil for 3-4 minutes. If you use BLOX burgers, chop up the burgers into a mince.
4. MIX IT ALL TOGETHER.
Add your mushrooms, onions and tomato puree to BLOX. Cooking and stirring, add red wine/water, marmite, salt and pepper. You can also add a few sprigs of thyme and some bay leaves. Cook for another 5 minutes to combine the flavors.
5. COOK THE VEGETABLES
Place spinach and carrots in a saucepan with about 300 ml of hot water and boil for 5-6 minutes until spinach and carrots are cooked. Finally, drain the water.
6. MAKE THE MASHED POTATO
Mash your potatoes. Add a little of the reserved cooked potato water and 1-2 tablespoons of olive oil to get a puree consistency. Then add a few tablespoons of chopped or grated vegan cheese for flavour and mix together. Season with salt, pepper and nutmeg. Continue mixing until you get a creamy and lump-free texture.
5. assemble and bake.
- Using an oven-proof dish, spread the Blox mixture on the bottom of the dish, then add a layer of spinach and cooked carrots.
- Finish with a thick layer of mashed potatoes and sprinkle on top the rest of the cheese.
- Gratin: Preheat oven. If you eat immediately, we suggest heating the oven to 220C / 200C fan / gas 7 and cook until the cheese is golden brown. Cooking time approximately 10 minutes.