Plant-Based Mince & Zingy Sautéed Veg

Name: Plant-Based Mince & Zingy Sautéed Veg with Garlic Rice & Chilli
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Asian Greens; 1 Brown Onion; 1 Capsicum; 3 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Jasmine Rice; 1 Long Chilli; 1 packet Pea Pods; 200 g Plant-Based Mince; 1 packet Sweet Chilli Sauce; 1 drizzle olive oil; 1 cup water; 2 tbs soy sauce

with Garlic Rice & Chilli

4.0(72)

Recipe Development TeamUpdated on October 21, 2026

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Calories

:

628 kcal

Protein

:

28.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Plant Based

Allergens:

Soy
May contain traces of allergens
Gluten
Soy
Wheat

This plant-based mince stir-fry is bursting with bold, aromatic ingredients like zesty lemongrass, warming ginger, sweet chilli sauce and of course, savoury soy sauce. Tossed with crisp veggies and served over fluffy rice, it's a quick, satisfying meal that delivers big on taste - without the meat!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Asian Greens

1

Brown Onion

1

Capsicum

3

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat)

1

Long Chilli

1 packet

Pea Pods

200 g

Plant-Based Mince

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

1 packet

Sweet Chilli Sauce

Not included in your delivery

1 drizzle

olive oil

1 cup

water

2 tbs

soy sauce

(Contains: Soy May be present: Gluten)

Nutritional Values

Energy (kJ)2630 kJ

Calories628 kcal

Fat17.4 g

of which saturates6.3 g

Carbohydrate84.7 g

of which sugars16.5 g

Dietary Fibre30.3 g

Protein28.5 g

Sodium1390 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. In a medium saucepan, heat a
drizzle of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes. Add
jasmine rice, the water and a generous pinch of
salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat
and keep covered until rice is tender and water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!

2

• Meanwhile, roughly chop Asian greens
and capsicum.
• Trim pea pods.
• Thinly slice brown onion (see ingredients) and
long chilli (if using).
• In a small bowl, combine the soy sauce, sweet chilli
sauce and a splash of water.

3

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook onion and capsicum until tender,
4-5 minutes.
• Add Asian greens and pea pods and cook until
tender, 2-3 minutes. Transfer to a bowl and season
to taste with salt and pepper.

4

• 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.

5

• To the pan, add ginger lemongrass paste and
remaining garlic and cook until fragrant,
1-2 minutes.
• Add sweet chilli mixture and cooked veggies,
tossing to coat, 1 minute. Season to taste.