Shortcut Southern Plant-Based Mince Rice Bowl
with Slaw & Herby Mayo- Eggs
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Soy
In this easy 4-stepper, you'll create a delicious meal with the umami kick of our sweet and savoury glaze coating the plant-based mince and veggies to perfection. Lay it all down on a bed of fluffy rice and you can thank us later!
Ingredients
1 packet
Slaw Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1
Spring Onion
1
Capsicum
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 tin
Sweetcorn
1 packet
Basmati Rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 sachet
Tex-Mex Spice Blend
(May be present: Wheat, Gluten, Soy.)
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• Meanwhile, thinly slice capsicum and spring onion. • Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn and capsicum, tossing, until tender, 4-5 minutes. • Add Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. TIP: Cover the frying pan with a lid if the kernels are “popping out”.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. Season to taste. • Meanwhile, in a large bowl, combine slaw mix and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Stir mild chipotle sauce through the veggie mince mixture until well combined. • Divide rice between bowls. Top with Southern plant-based mince and slaw. • Drizzle with dill & parsley mayonnaise. • Garnish with spring onion to serve. Enjoy!
