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.

Fire Noodles & Mongolian Style Tofu

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?

Vegan Takeout Recipes ~ Mongolian Tofu & Rice

When you’re in the mood for a nice hot vegan meal that won’t have you in the kitchen all day, here’s my advice: grab a grain, a protein, a vegetable and make a quick sauce. In thirty minutes (give or take) you’ll have a delicious vegan meal that will make you feel good about yourself.

Bonus points, it’ll satisfy your hunger.

If you’re familiar with the popular Chinese takeout dish, Mongolian beef, you’ll be very happy you popped over to The Spicy Spatula today, because we have veganized this popular takeout dish and made it our very own.

The great thing about popular vegan takeout dishes, is that you can make them as simple or as complicated as you want, depending on your time constraints. As you can see from the photo above, the ingredient list isn’t all that complicated but it’s the sauce that gives this Mongolian Tofu most of the flavor.