Japanese-Style Plant-Based Mince & Mushroom Rice Bowl

• Meanwhile, thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a generous pinch of salt and sugar. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

• Finely chop garlic. • Trim and halve green beans. • Roughly chop baby spinach leaves. • Grate carrot. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. • In a second small bowl, combine garlic aioli and sesame dressing. Set aside.

• In a large frying pan, heat drizzle of olive oil over medium-high heat. Cook garlic and ginger paste until fragrant, 1 minute. • Add veggie mince and sliced mushrooms and cook, breaking up mince with a spoon, until browned, 3-4 minutes. • Add carrot and green beans and cook until starting to soften, 3-4 minutes. • Add baby spinach leaves and cook until wilted, 1-2 minutes.

• Stir in oyster sauce mixture and cook, tossing, until mince and veggies are coated and sauce is heated through, 1 minute.