Teriyaki Plant-Based Mince & Peanut Rice
with Creamy Coconut-Sweet Chilli Slaw
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
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Slaw Mix
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Lime
2
Garlic
1
Red Apple
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
Cooking Steps
In a medium saucepan, bring the water to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, thinly slice the apple. Cut the lime into wedges. Finely chop the garlic.
In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, brown sugar and a splash of water.
• 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. Add the teriyaki glaze and garlic, stirring to combine. Cook until slightly reduced, 1-2 minutes. Remove the pan from the heat.
In a medium bowl, combine the slaw mix and apple. Add the coconut sweet chilli mayonnaise and toss to combine. To the saucepan with the rice, stir through the crushed peanuts.
• Divide the peanut rice between bowls. Top with the teriyaki plant-based mince and creamy coconut-sweet chilli slaw. Serve with the lime wedges. Enjoy!
