Asian Plant-Based Mince & Veggie Stir-Fry
with Ginger Rice
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
A zap of ginger, a splash of plant-based mushroom sauce and for the final ingredient in our flavour potion, a good swig of sweet chilli sauce. Sit back and watch as a delicious dinner comes to life before your eyes, with this plant-based mince and veggie stir-fry being irresistible to anyone who takes a bite
Ingredients
1 packet
Ginger Paste
1 packet
jasmine rice
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1 packet
green beans
1
carrot
1
sweet chilli sauce
1 packet
Plant-Based Asian Mushroom Sauce
(Contains: Soy;)
1 packet
garlic paste
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat, May contain traces of allergens, Gluten, Wheat;)
pinch
chilli flakes
1
capsicum
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook ginger paste until fragrant, 1-2 minutes. Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so, don't peek!
• Meanwhile, trim and halve green beans. • Cut carrot into thin sticks. • Thinly slice capsicum. • In a small bowl, combine sweet chilli sauce, plant-based Asian mushroom sauce and the vinegar.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, capsicum and carrot, tossing regularly, until tender, 4-5 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.
• 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. Remove from heat.
• Add sauce mixture, cooked veggies and a splash of water to the pan. Stir until combined and heated through.
• Divide ginger rice between bowls. • Top with plant-based mince and veggie stir-fry. • Sprinkle over a pinch of chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious sauce and great flavours, though some found it too sweet and adjusted seasoning to taste.
- Ease of prep: Customers appreciated this as a tasty and satisfying vegan option that was easy to prepare.
- Suggestions: Several recommended adding more veggies, while others suggested noodles instead of rice or crispy shallots for crunch.
- Portions: Some felt more vegetables would have been nice to balance out the dish.
