Mashed potatoes with soy

Ingredients

• 1 kg potatoes
• 1500 ml water for boiling the potatoes
• 1 teaspoon salt for boiling the potatoes
• 100 g soy schnitzel pieces
• 1000 ml water for boiling the soy
• 1 teaspoon salt for boiling the soy
• 50 g butter or margarine
• 1/2 teaspoon salt for the mash
• 1/4 teaspoon pepper for the mash
• 1 teaspoon Vegeta seasoning
• 3 tablespoons oil
• 250 ml water for the sauce
• 5 tablespoons spicy ketchup
• 1/2 teaspoon salt for the sauce
• 1/4 teaspoon pepper for the sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 15 g parsley

Preparation

1. Peel the potatoes, rinse them and cut them into slices about 2-3 cm thick. Put them in a pot with 1500 ml water and 1 teaspoon salt; boil for 20 minutes, until a fork slides in easily. 2. In another pot, boil the soy schnitzel pieces in 1000 ml water with 1 teaspoon salt for 20 minutes, until softened. Drain well and cut each piece into 2-3 pieces. 3. Drain the potatoes and add 50 g butter or margarine, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon Vegeta seasoning. Mash with a whisk until smooth, with no large lumps. 4. Heat 3 tablespoons oil in a saucepan over medium heat. Add the soy, 250 ml water, 5 tablespoons spicy ketchup, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oregano and 1 teaspoon basil. Simmer for 20 minutes, until the sauce thickens. 5. Finely chop the parsley and sprinkle it over the soy. Serve with the mashed potatoes.