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Ginger Lemongrass Plant-Based Mince
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Ginger Lemongrass Plant-Based Mince

Ginger Lemongrass Plant-Based Mince

with Peanut Rice & Quick-Prep Veggies

Alternative proteins are all the rage and for good reason - as you'll soon find out, they work wonders mixed in with fragrant jasmine rice and all of your favourite veggies.

Tags:
Quick
Plant Based
Quick Prep
Climate Superstar
Allergens:
Peanut
Soy
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

Asian stir-fry mix

1 packet

garlic paste

1 packet

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

1 packet

Ginger Lemongrass Paste

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

1 packet

crispy shallots

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

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Nutritional Values

Energy (kJ)2909 kJ
Fat25.5 g
of which saturates5.8 g
Carbohydrate91.4 g
of which sugars14 g
Protein28.5 g
Sodium1713 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and the water has absorbed, 12 minutes. Stir through crushed peanuts.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook Asian stir-fry mix, tossing, until tender, 2-3 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Transfer to a bowl, season and cover to keep warm.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger lemongrass paste and remaining garlic paste and cook until fragrant, 1 minute. • Remove pan from heat and add plant-based Asian mushroom sauce and a splash of water, stirring, until combined. Season to taste.

4
4

• Divide peanut rice between bowls. • Top with ginger lemongrass plant based mince and veggie stir-fry. • Sprinkle over crispy shallots to serve. Enjoy!