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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.

Plant Based
Quick Prep
Climate Superstar

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


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)


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


Medium Saucepan
Large Frying Pan



• 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!


• 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.


• 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.


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