15-Min Ginger Lemongrass Plant-Based Mince
with Peanut Rice & Quick-Prep Veggies- Peanuts
- Soy
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Ingredients
1
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
garlic paste
1
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Wheat, Gluten.)
1
Ginger Lemongrass Paste
1
crispy shallots
Not included in your delivery
olive oil
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • 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, 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!
