These days I’m loving the mix & match meals that my partner and I have been enjoying. What is a ‘mix & match’ meal, you ask?
Easy, it’s a meal that can actually be two separate meals but you decide to put’em together to create something vegan and delicious. Some people, fancier people than me, might call it fusion but it’s not meant to be a modern statement on any particular cuisine type or anything like that, just a way for the greedy vegan in you to enjoy two things at once.
My hubs wanted Mongolian style vegan beef and fire noodles, and he asked which one would be easier to make and since he was so sweet to ask…I made them both.
The recipe name might not be pretty and to be honest, my photos leave A LOT to be desired. But what you really want to know is, was it delicious?
Hell yeah, it was!
You might think that making two separate dishes is more time consuming, but it’s not. Well, not as long as you do a little bit of prep work.
Step one: Gather your ingredients
I made enough for two adults who eat proper portion sizes, so use that as your best estimate for how much to use, or sign up for Cronometer or any other calorie tracking app. If you’re not there yet, consult the nutrition information on the package.
Step Two: Hydrate the TVP
Obviously if you’re using tofu or seitan or tempeh, you can just follow those instructions, but I used TVP so if you do that, I recommend getting it going as early as possible.
Step Three: Cook ginger, onion, chili pepper, garlic & scallions
I didn’t use any oil, just a bit of water to get it going before seasoning, but cook your veggies how you like.
Step Four: Add TVP to air fryer
I wanted the soy to be nice and crispy before adding it to the vegetables and sauce, if you want it less crispy, drain the TVP and toss it right in once the vegetables are done.
Step Five & Six: Make the SAUCE
The Mongolian sauce is soy sauce based with brown sugar and a cornstarch slurry to thicken. I added chili peppers and Korean chili flakes to spice it up, but you can add ketchup or bbq sauce or premade teriyaki sauce if you like.
For the fire noodles, I used Korean chili paste, butter, tomato paste, spicy mustard and water to thin out the sauce just enough that it was easy to toss the ramen noodles with it.
and there you have it, a quick and easy vegan dinner that will satisfy your craving for noodles, Mongolian beef or just Asian food in general. Don’t be afraid to improvise and taste as you go along.
What’s your favorite vegan mix & match meal?
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