Sweet Soy Plant-Based Mince & Zesty Rice
with Asian Veggies, Sriracha & Sesame Dressing
Team our superstar plant-based veggie mince with some equally delicious veggies and make things zingy by adding some lime zest to the fluffy rice. All that's left is to pile it high and drizzle over some sriracha and sesame dressing to serve.
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
Asian Greens
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Sriracha
(May be present: Soy.)
3
Garlic
1
Spring Onion
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1
Zucchini
200 g
Plant-Based Mince
(Contains: Soy; May be present: Gluten, Wheat.)
1
Lime
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tsp
honey
Cooking Steps
• 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 the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. Thinly slice spring onion. • Zest lime to get a pinch and slice into wedges. Trim pea pods. • Slice zucchini into thin half-moons. • In a small bowl, combine the low sodium soy sauce, honey and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini and pea pods, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and season.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes.
• To pan, add the remaining garlic and cook until fragrant, 1 minute. • Add honey-soy mixture and cooked veggies, tossing to coat, 1 minute. • Remove pan from heat and add a generous squeeze of lime juice. Season generously with salt and pepper. • To rice, add lime zest, stirring to combine.
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.
• Divide garlic rice and zingy plant-based mince stir-fry between bowls. Drizzle over sriracha and sesame dressing. Garnish with spring onion and serve with any remaining lime wedges. Enjoy!
