- 1/2 cup cooked I Heart Keenwah Toasted Quinoa
- 1/2 cup cooked black beans, mashed
- 1/2 cup shitake mushrooms, finely chopped
- 1/2 Tbs soy sauce
Sichuan Sesame Sauce:
- 4 Tbs Chinese sesame paste (not the same as tahini; if unavailable, sub with 3 parts peanut butter to 1 part sesame oil)
- 4 Tbs soy sauce
- 2 Tbs rice wine vinegar
- 2 Tbs maple syrup
- 2 cloves garlic, minced
- 1 Tbs chili sauce or chili oil
- 1 Tbs peanut oil
- 1 tsp Sichuan peppercorn, ground (optional but highly recommended)
- 1 ( 10.7oz) container of Veggie Noodle Co. Organic Sweet Potato Spirals
- 1 Tbs olive oil
- roasted peanuts, chopped
- spring onions, chopped
- wilted greens (e.g., kale or Chinese broccoli, blanched for 5 minutes)
- Preheat oven to 375 F and line a baking pan with parchment paper.
- Combine cooked quinoa, mashed black beans, chopped mushrooms and soy sauce in a mixing bowl and knead into a dough with your hands.
- Spread mixture onto prepared baking pan and bake for 45 minutes (stirring every 15 minutes). The edges will get crispy and the overall texture will magically resemble ground pork (the quinoa will get crispy, the mushrooms will be chewy, and the beans will serve as your binder).
- Meanwhile, mix together your sauce by combining sesame paste, soy sauce, vinegar, maple syrup, garlic, chili sauce, oil, and Sichuan peppercorn.
- Separately, sauté the sweet potato noodles in olive oil for 4 minutes.
- Transfer noodles to mixing bowl and turn with tongs in the Sichuan sesame sauce and mock pork.
- Transfer to serving bowls and top with chopped roasted peanuts and spring onions and wilted greens.