Japanese-Style Plant-Based Mince & Mushroom Rice Bowl
with Pickled Chilli & Sesame Aioli
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Molluscs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
1
Red Onion
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Green Beans
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk.)
1 packet
Sliced Mushrooms
200 g
Plant-Based Mince
(Contains: Soy May be present: Gluten, Wheat.)
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs)
1 packet
Ginger Paste
1
Carrot
Cooking Steps
• In a medium saucepan, bring the water to the boil. Add jasmine rice. Stir, cover with lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• 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.
• Drain pickled onion. • Divide rice between bowls. • Top with Japanese-style plant-based mince and mushrooms and some pickled onion. • Dollop over sesame aioli to serve. Enjoy!
