Plant-Based Shells with Mashed Potatoes and Paksoi
Ingredients
Vegetable shells
- 1 pack of AH Excellent Terra vegetable shells (with hoisin sauce and sesame seeds)
- 1 tablespoon vegetable oil
Mashed potatoes
- 500 grams crumbly potatoes
- 2 tablespoons vegetable butter
- 300 milliliters unsweetened vegetable milk
- 1 teaspoon ginger powder
- 1 teaspoon white pepper
- 1 teaspoon onion powder
- Salt and pepper to taste
Paksoi
- 1 bunch paksoi
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds
Finishing
- Extra sesame seeds
- Spring onion
- Crispy chili
Preparation
Peel the potatoes and cut them into equal pieces. Cook them in a saucepan with salted water until they are soft, about 15-20 minutes.
Drain the potatoes and mash them into a creamy puree. Add the vegetable butter, vegetable milk, ginger powder, white pepper, and onion powder. Season with salt and pepper, then set aside.
Cut the paksoi in half lengthwise. Heat the sesame oil in a pan and fry the paksoi cut side down over medium-high heat for 3 minutes. Turn it over and cook for another 2 minutes. Add the soy sauce and sprinkle with sesame seeds. Remove from the pan and keep warm.
Heat the vegetable oil in a frying pan. Fry the vegetable shells on both sides until golden brown, about 2-3 minutes per side. Add the hoisin sauce from the package and stir well.
Serve the mashed potatoes on the plate. Place the vegetable shells on the grilled paksoi beside it.
Garnish with extra sesame seeds, finely sliced spring onion, and a teaspoon of chili crisp for a spicy touch.
