Crispy veggies and vegan bites on mash

A messy yet elegant dish for any casual dinner party where you can prep ahead. A wonderful combination of crispy veg and vegan bites, on sweet potato mash, complimenting a creamy miso peanut sauce. What a satisfying plate!

Serves 4


For Crispy Veg and vegan bits

  • 200g ohmungood bits
  • 2 carrots
  • 20 Brussels sprouts
  • 6 asparagus
  • 100g white button mushrooms
  • 1 yellow onion
  • 1 cube ginger, raw
  • 2 spring onions
  • 1 tbsp olive oil
  • 2 tsp sugar
  • few pinch salt
  • few pinch black pepper

For Miso Peanut Sauce

For Mash

  • 4 sweet potatoes
  • 1 small yellow onion
  • 1 tbsp turmeric ground
  • few pinch salt
  • few pinch black pepper

For Miso Peanut Sauce

Add peanut butter, miso paste, gochugaru, soy sauce, corn starch, nutritional yeast, sugar and plant milk in a small saucepan and whisk until smooth, cook on medium high, whisk constantly until it starts thickened. Taste and adjust with salt and pepper accordingly. Set aside and keep warm until serving.

For Mash

Trim ends and peel sweet potatoes. Cut into smaller chunks to speed up cooking time. 

Peel and roughly chop onion. Steam sweet potatoes and onion for 10-12 minutes or until fork tender. Let cool slightly before transferring to a food processor. 

Add turmeric, salt and pepper into cooked sweet potatoes. Process until smooth. Set aside and keep warm until serving.

For Crispy Veggies

While steaming sweet potatoes. Prepare veggies.

Peel, trim and thinly sliced onion. Peel and trim carrot, sliced diagonally. Trim brussels sprouts and halved. Trim asparagus rough stem and sliced diagonally. Remove stem of mushrooms, roughly break them up into bite size. 

Heat oil in a large frying pan on medium high. Add ginger, onion, brussels sprouts and carrot with a pinch of salt, sauté for 5-7 minutes, stir occasionally so that the veggies are slightly brown on edges. Add mushroom and asparagus, keep stirring and season once again with salt. 

Push the veggies to the side of the pan and free up some space to fry the vegan bites. Add oil and add vegan bites, fry until crispy and brown, about 3-5 minutes. Use a spatula to break up bites into 2-3 small pieces and stir together with the rest of the veg. Reduce heat to medium or medium low if veg get brown too quickly, let veggies and bites continue to cook until tender and edges are crispy and brown. Turn heat off while you start plating.


Divide mash onto 4 plates and use the back of a spoon to flatten out mash on each plate. Divide crispy veg and vegan bites onto mash. Drizzle over miso peanut sauce over and sprinkle freshly chopped scallions.

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