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  • Writer's pictureLarissa Olczak

Mashed Mixed Potatoes with Sautéed Leeks and Vegan Sausage

I was craving something heavy, hearty, and comforting. We made this potato and sweet potato mash which was sooooo amazing by itself. Instead of seasoning the mashed potatoes, we infused avocado oil with herbs and spices and then poured that into the potatoes and mixed it together. Game changer I swear. The sweet potatoes add a nice sweetness to this otherwise savory comfort meal. ~recipe in bio~

We also added sliced and sautéed leeks, sautéed red bell pepper, and a beyond meat sausage. Meat is something I would never consider eating, due to health, animal, and environmental reasons. I believe that the saturated fat in meat is far more harmful, as well as the negative impact on our digestive health. Eating processed food is also something that I avoid. Although, it’s a little unreasonable to say that a person living in a city in 2020 will have a diet 100% free of processed food.

That being said, it’s important to minimize the amount of processed food you eat. If you eat things that aren’t good for you rarely, chances are they won’t affect you. It’s the constant poor dietary choices that lead to chronic health conditions.

Always read ingredients, the less ingredients that you can pronounce and understand the better. Also, always try to recreate something at home. I believe this is the best option between meat consumption and vegan faux meat.


3 russet potatoes

2 sweet potaoes

1/2 cup non dairy unsweetened milk

4 tablespoons avocado oil

1 teaspoon salt

1/2 teaspoon pepper

1 sprig rosemary (fresh or dry)

1/2 purple onion, diced

1/4 cup miso broth or veggie broth

1 leek, cleaned and sliced into 1/2" pieces

1/2 red bell pepper, sliced

1 beyond meat sausage OR field roast


1. Begin by boiling 4 cups of water with 1 teaspoon salt.

2. Peel and chop the potatoes and sweet potatoes into chunks.

3. When the water is boiling, add in the potatoes and boil until soft.

4. While they are cooking, preparing your infused oil.

5. In a saucepan, add in the avocado oil and the salt, pepper, and rosemary (you can use fresh or dry)

6. Let ingredients simmer for 8-10 minutes.

7. In another pan, heat up 1 tablespoon olive oil. Add in the purple onion and cook for about 4 minutes.

8. Add in the sliced leeks and continue to cook until they have a brown sear on them.

9. Add in the bell peppers and continue to cook for 5 more minutes, stirring frequently.

10. Add in the miso broth and let cook together for about 7 minutes.

11. Turn off heat and set aside.

12. Drain your potatoes and mash them until smooth, adding the non dairy milk.

13. Pour in your infused oil and continue mixing.

14. On a griddle or pan, slice your vegan sausages in half and cook until ready.

15. To plate, start with a layer of the mashed potatoes, then the leeks and bell peppers and miso gravy, and top with your vegan sausage.


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