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Plant-Based Mince & Veggie Stir Fry
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Plant-Based Mince & Veggie Stir Fry

Plant-Based Mince & Veggie Stir Fry

with Ginger Rice & Crushed Peanuts

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.

Plant Based
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes


Serving amount

1 packet

ginger paste

1 packet

jasmine rice

1 packet

sweet chilli sauce

1 bag

Green Veg Mix

1 packet

garlic paste

1 packet

plant-based mince

(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 pinch

chilli flakes

1 packet

Plant-Based Asian Mushroom Sauce

(Contains Soy;)

Not included in your delivery

olive oil

20 g

plant-based butter

1.25 cup

water (for the rice)

1 tsp

vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)4152 kJ
Fat26.5 g
of which saturates5.6 g
Carbohydrate146.2 g
of which sugars15.9 g
Protein33.8 g
Sodium1768 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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 the heat and keep covered until rice is tender and the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Meanwhile, 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 veg mix, tossing, until tender, 5-6 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 the heat. • Add sauce mixture, cooked veggies and a splash of water. Stir until combined.


• Divide ginger rice between bowls. • Top with plant-based mince and veggie stir-fry. • Sprinkle over crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!