Mashed Potatoes with Creamed Spinach and Vegan Fried Eggs

Creamed spinach – probably one of the most controversial dishes in Germany. Some love it while others hate it. As a child, I was on team anti spinach, but the tide has turned. Today I love it, no matter in what kind of form. My parents used to serve it the classic way with fried eggs and mashed potatoes. Once I overcame my dislike of creamed spinach, it was one of my favorite dishes. But since my switch to a plant-based diet, I've had to do without it. A situation we desperately needed to end. So we prepared the childhood classic of the past entirely without animal products.

Let's start with the individual components of the dish one by one, beginning with the easy stuff first: Making mashed potatoes vegan is probably the least of the problems with this dish. We simply swap the animal ingredients for vegetable ones: in this case, vegan butter and vegetable milk. The rest of the preparation remains the same. Easy! And let's face it: There's nothing like homemade mashed potatoes. It's a similar story with the creamed spinach. Here, we use vegetable cream (such as oat cream) instead of animal cream.

It only gets a little more complicated with the fried eggs, but once you get the hang of it, it's pretty simple. We use a mixture of vegetable cream and silken tofu (which you can get at supermarkets or organic markets) to replace the wobbly egg whites. For flavor, we add Kala Namak sulfur salt – a real game changer for all vegan egg recipes like vegan scrambled tofu or this lovely quiche lorraine. Then you dye some of the "egg white" yellow with a bit of turmeric and you're done with the yolk as well. The whole thing ends up in the pan. First, you put the "egg white" in, and then you carefully place the yolk on top. Not so complicated, right?