Plant-Based Mince & Veggie Stir Fry
with Brown Rice, Japanese-Style Dressing & Roasted Peanuts
When honey, ginger, soy and a hot pan collide, you get a deliciously caramelised plant-based mince stir-fry. Serve with a medley of veggies and a bed of wholegrain brown rice, perfect for soaking up any extra sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
brown rice
1
capsicum
1 bag
green beans
3 clove
garlic
1 packet
plant-based mince
(Contains: Soy, Gluten, Wheat; May be present: Gluten, Wheat.)
Ā½ packet
ginger paste
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Wheat, Milk, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 bag
Asian greens
Ā½
Long Chilli
2 packet
Japanese dressing
(Contains: Soy, Sesame;)
Not included in your delivery
olive oil
1 tbs
honey
1 tbs
low sodium soy sauce
(Contains: Soy, Gluten/Gluten;)
Utensils
Cooking Steps
ā¢ Boil the kettle. Half-fill a medium saucepan with the boiling water. ā¢ Add brown rice and a generous pinch of salt and cook, uncovered, over a high heat until tender, 25-30 minutes. ā¢ Drain and return to saucepan.
ā¢ Meanwhile, cut capsicum into bite-sized chunks. Roughly chop Asian greens. Trim green beans and slice in into thirds. ā¢ Finely chop garlic. Thinly slice long chilli (if using). ā¢ In a small bowl, combine the low sodium soy sauce, the honey and Japanese-style dressing.
TIP: Use a plant-based sweetener to make this a plant-based meal!
ā¢ When rice has 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. ā¢ Cook plant-based mince, breaking up with spoon, until just browned, 3-4 minutes. ā¢ Add garlic and ginger paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. Season to taste, then set aside.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. ā¢ Cook capsicum and green beans, tossing, until tender, 4-5 minutes. ā¢ Add Asian greens and cook until wilted 1-2 minutes.
ā¢ Remove pan from heat. Stir in honey-soy mixture. ā¢ Return cooked mince to the pan. Toss until combined. Season to taste.
ā¢ Divide brown rice between bowls. ā¢ Top with honey ginger-soy plant-based mince stir fry. ā¢ Sprinkle over crushed peanuts and sliced chilli to serve. Enjoy!
