Just in case you were wondering:
~Yes, I do eat things other than ramen noodles and other Asian style noodles.
~Yes, I do eat things other than curry and other Asian food.
Okay, now that we’ve cleared that up, lets talk about this quick and easy vegan bowl recipe that you will almost certainly love. It features another of my all-time favorite foods. Potatoes.
Tex-Mex or Southwest style mashed potato bowls.
The great thing about this easy vegan meal is that you can switch it up and change it to whatever cuisine you like, or you can simply exhaust all options for Tex-Mex before moving on to something else.
The ingredient list for vegan mashed potato bowl is super simple, which gives you plenty of room to add different ingredients to accommodate what you have in the fridge or your taste preferences.
So what do you need? Easy-peasy:
Corn on the cob (cut off the cob)
That’s it, your starting off point. But it’s not set in stone, so feel free to use a different type of bean or a non-bean protein altogether. Use shredded oyster mushrooms, TVP or any other vegan meat alternative that strikes your fancy.
The point is that while this recipe was super enjoyable, you should do what’s necessary to make sure you like it, and that you’ll want to cook for yourself again.
Boil the mashed potatoes 10 to 12 minutes or until fork tender. Reserve a cup of the starchy water and drain the rest. Add whatever your favorite mashed potato seasonings including almond milk or vegan butter. Or keep it simple with the starchy water, salt, black pepper and something smoky/spicy.
Mash’em up until smooth and keep warm.
Cook the beans and corn over medium-high heat until they start to sizzle, add water and barbecue sauce, along with other seasonings and simmer. For inspiration, I used smoky paprika, oregano, garlic, salt, black pepper and Cajun seasoning. If you have any type of taco or fajita seasoning, that’ll work too.
To assemble: Use a bowl or salad plate and start with the mashed potatoes on the bottom. Top with corn, bean and sauce mixture and then scallions and jalapenos. The spice is totally optional but if you can’t handle spicy, just add a dollop of vegan sour cream to combat the heat.