Vegan Asian Fusion ~ Mongolian Mashed Potatoes

Very rarely do things shock me. Maybe that’s because I’m wise or perhaps because I’m cynical, either way I find it refreshing when people or things surprise me.

Self-driving cars surprised me. The season finale of For All Mankind surprised me. My husband’s latest dinner request, surprised the hell out of me.

Mongolian Vegan Beef…but with mashed potatoes instead of rice or noodles.

Yep, you read that right.

It took me a moment of deep thought and then I smiled, totally up for the challenge.

One of the best things about this kind of vegan fusion dish, is that it’s pretty simple to make the right substitution. Peel and boil the potatoes as you would for any vegan mashed potato recipe, but with a flare.

I added a stem of lemongrass, a slice of ginger and a pinch of curry to the salted water, hoping to infuse some similar flavors into the potatoes.

While the potatoes are boiling, get to chopping your ingredients.

If you’re using TVP as your vegan Mongolian beef, rehydrate it while the potatoes boil. If you’re using something else, press it, season it or marinate it as needed.

Start with the chili peppers, garlic, ginger and lemongrass. If you enjoy oil-free cooking, I’d add these ingredients straight into the pan. If you use oil, pour it and get it really hot before you add them.

Add the onion and cook for another 3 to 5 minutes, stirring/tossing frequently and then add in the vegan protein of your choice. Cook another 5 minutes or if you prefer, pop the protein in the air fryer and add it to the sauce at the last minute for a wonderful crunch with every bite.

Since I didn’t use any oil and I don’t want my food to burn, I added some watered down dark soy sauce, add the broccoli and put a lid on the pan to let the broccoli soften, about 3 or 4 minutes.

Next comes the sauce: soy sauce, water, cornstarch, Sriracha and ground ginger. Mix it in a measuring cup and pour into the skillet. Bring to a boil, simmer and get your nom-nom on!

It’s just that simple. Mash the potatoes, using some of the starchy water. If you want to add vegan butter or plant milk, go right ahead. Serve it on top of the potatoes or on the side, like in the photos. Whatever you like, because it’s your kitchen, your belly and your plate.

If you like the dish and make it, feel free to tag me on Instagram or Facebook, or post a link in the comments!