Teriyaki Plant-Based Mince & Broccoli Stir-Fry
with Ginger Rice
It doesn’t get much more simple and delicious than this plant-based mince and broccoli stir-fry. Our teriyaki sauce is the perfect addition, bringing tonnes of flavour in just one ingredient. Don’t forget the fragrant rice - the subtle heat of our punchy ginger paste adds an aromatic twist. No need to wait, dig in while it’s hot!
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
Broccoli Florets
1 packet
Jasmine rice
packet
Onion & Garlic Paste
200 g
Plant-Based Mince
(Contains: Soy; )
1 packet
Teriyaki Sauce
(Contains: Soy, Sesame; )
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
water
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook ginger paste 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 12 minutes, then remove from heat and keep covered until 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!
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook broccoli florets, tossing until tender, 6-7 minutes. Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.
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.
• Return broccoli to pan then add teriyaki sauce and a splash of water, tossing until combined, 1 minute. Season to taste.
• Divide ginger rice between bowls. Top with teriyaki plant-based minceand broccoli stir fry. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots and tear over coriander to serve.
