Getting on the plant-based bandwagon couldn’t be easier with this meatless version of a familiar favorite. In true Mekhala-style, this recipe comes with an Asian surprise in the form of a vegan, gluten-free Kung Pao sauce.
Ingredients:
(Serves 2-4 pax)
Mekhala Sichuan Kung Pao Starter Pack
Diced Vegetables (Carrots, Peas, Corn, Zucchini Cubes, Bell Peppers, etc.)
2-3 Large Potatoes
Green Onion
Parsley
Salt
Pepper
Olive or other Vegetable Oil
Method:
- Boil peeled and quartered potatoes in a large pot until fork tender. Mash cooked potatoes, season with salt and pepper to taste. Then set aside.
- Rehydrate meatless crumbles by combining crumbles with 250ml hot water and 1/2 teaspoon of salt. Let sit for 5 minutes, then drain excess water.
- Saute diced vegetables in hot pan with 1-2 tablespoons of oil. Add crumbles and fry until browned.
- Add the sachet of Kung Pao sauce and stir through. Add salt and pepper to taste.
- In a casserole dish, place an even layer of the meatless cumbles + vegetable mixture at the bottom. Cover with an even layer of mashed potatoes and sprinkle chopped green onions on top.
- Bake in the oven at 400F/200C until browned (30 minutes)
- Serve with parsley and enjoy!
We’re excited to see your dishes with our new textured protein starter packs. Show us your creations on IG and tell us your thoughts in the comments below. Use the hashtag #MadeWithMekhala to be featured on our IG page. Bon appetit!
