Crushed Baby Potatoes with Dijon-creamed Spinach and Vegan Bacon

It seems as though Autumn has just popped right out over the last couple of days. The temperature has dropped and the trees are suddenly golden. I love this time of year, it’s so pretty. I enjoy having to wrap up warm, take my winter coats out once again and placing an extra quilt on the bed each night, but making the most out of daylight will be more difficult as the weeks pass by. The canine kids much prefer to get out for a ramble when it’s bright, as do I and I also prefer to take my food photos during natural daylight. Alas, the weekends will be filled with daytime activities.

I’m a fan of wholesome, hearty meals so it’s no wonder that Autumn is my favourite season. I hadn’t much food in the cupboard when preparing this dish but it just proves that tasty food doesn’t have to be fancy food. One thing my kitchen is never without is a bag of baby potatoes. Yum!


What You’ll Need: (serves 2)

  • 250g baby potatoes, skins on
  • 2 vegan bacon rashers (I’ve used Moodley Manor bacon)
  • A little oil for frying.
  • 250g of soy cream or cashew cream. Click here for the cashew cream recipe.
  • 2 cups of long stemmed spinach
  • 2 teaspoons of dijon mustard
  • Salt and pepper for seasoning


  1. Bring a pan of water to the boil, season well with salt and add the potatoes. Simmer until cooked.
  2. Chop the vegan bacon into thin strips, add a little oil to a non stick pan and heat over a high temperature. Cook the bacon until crispy, remove 3/4 of the bacon and set to the side.
  3. In the same pan as the remaining bacon add the soy or cashew cream. Stir well to make sure you’re picking up all of the tasty flavours from the bacon. Add in the dijon mustard and stir well.
  4. Add the spinach to the cream and cover with a lid. If your spinach is still a little wet from washing it may cause the cream to split. This is ok, it can be fixed by simply stirring vigorously.
  5. Drain the potatoes and place them on a plate. Using a fork gently crush them.
  6. When the spinach has wilted add freshly ground salt and pepper to taste. Soy cream lacks umami so I find it needs a fair amount of salt and pepper.
  7. Gently pour the creamed spinach over the potatoes.


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s