Vietnamese-Style Caramelised Plant-Based Mince Bowl
with Garlic Rice, Rainbow Slaw & Mint
- Soy
- Eggs
- Molluscs
- Peanuts
- Sesame
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
This flavour-packed beef bowl will transport you to the streets of Vietnam. Seasoned plant-based mince and a refreshing slaw, topped with aioli and all of it is sitting on top of a helping of fragrant garlic rice. There’s a new combination in every bite!
Ingredients
2
Garlic
1 packet
Mint
200 g
Plant-Based Mince
(Contains: Soy)
1 packet
Slaw Mix
1 packet
Jasmine rice
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Oyster Sauce
(Contains: Molluscs)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
2
Radish
Not included in your delivery
1 tbs
brown sugar
sesame oil
(Contains: Sesame)
1
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
olive oil
Nutrition
Utensils
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 the water and a generous pinch of salt to pan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low. 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!
• While the rice is cooking, thinly slice radish.
• In a medium bowl, combine veggie mince, ginger paste, remaining garlic and the sesame oil.
• When the rice has 10 minutes cook time remaining, 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 brown sugar and cook, stirring, until sticky, 1 minute.
• Reduce heat to low, then add oyster sauce, the soy sauce and a splash of water. Season with pepper and toss until well coated, 1 minute.
• Meanwhile, combine a drizzle of vinegar and olive oil in a large bowl. Season with salt and pepper.
• Add radish and Asian slaw mix and toss to combine. Set aside.
• Divide garlic rice between bowls. Top with Vietnamese-style caramelised plant-based mince and rainbow slaw.
• Garnish with crushed peanuts and tear over mint (see ingredients). Dollop with garlic aioli to serve. Enjoy!
