Trash panda’s delight, a vegan’s take on the garbage plate. So it is pretty far from the actual ingredients of a garbage plate, but I like to think the concept is similar. And in all honesty I didn’t know what to call this. So trash panda’s delight it is. An ode to my favorite neighborhood alleyway trash pandas.
baked potato slices + vegan “meat” + broccoli + avocado + cashew cream + avocado
- 1 sweet potato + 1 russet potato (or two smaller yellow potatoes)
- 1 cup broccoli
- 2 crimini mushrooms
- 1/4 cup tempeh
- 1/2 small onion
- 2 cloves garlic
- olive oil
- salt + pepper
- juice of 1 lemon
- 1/2 cup soaked cashews*
- 1/2-1 cup warm water
- 1/4 avocado diced
- 1 green onion sliced
Preheat oven to 425°F, clean and slice the potatoes, leaving the skin on for added nutrients. Toss the sliced potatoes in a pinch of salt and a few tablespoons of olive oil, then spread evenly on a lined baking tray. (I like to use my Silpat because it’s reusable.) Then place in the oven for 15-30min until soft and slightly crispy.
While the potatoes are baking, dice the mushrooms, onion, and garlic. Add the mushrooms and onion into a pan with around a tablespoon of olive oil and a pinch of sea salt + ground pepper. While that is sautéing, crumble in the tempeh and continue to cook for another 2mins, then add the minced garlic and cook for another few minutes. Set aside.
Cut up the broccoli and steam until tender. (Don’t overcook!) Set aside.
Next, add lemon juice, soaked cashews, 1/2 cup water, and a pinch of salt into the blender. Blend until smooth, adding more water to achieve desired consistency. It should be creamy, but not too thick.
Now time to build. Start with potatoes, next broccoli, then tempeh mushroom mixture, drizzle over sauce, and top with the green onions and avocado.
*If you don’t have a high-speed blender, I would recommend soaking overnight. Otherwise, 30mins to an hour in boiling hot water should work just fine.