Vietnamese-Style Mushroom Rice Bowl
with Cucumber Slaw & Crispy Shallots
We love a classic Vietnamese-style rice bowl, so let’s put it to the test. There’s a collection of veggies including meaty mushrooms, a sticky Asian stir-fry sauce, plant-based mayo to mellow it out and a garnish of crispy shallots for crunch. It passes with flying colours!
This recipe is under 650kcal per serving.
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
Crispy Shallots
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 packet
Button Mushrooms
1
Cucumber
2
Garlic
1 packet
Shredded Cabbage Mix
1
Fresh Chilli
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat the plant-based butter with a dash 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 the 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don't peek!
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice button mushrooms and fresh chilli (if using).
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook mushrooms, stirring, until tender, 6-8 minutes.
• Add sweet soy seasoning and remaining garlic to the pan and cook until fragrant, 1 minute.
• Remove pan from heat, then add sweet chilli sauce, the soy sauce, sesame oil and a splash of water. Toss mushrooms to coat and season to taste.
• Slice lemon into wedges.
• In a medium bowl, combine shredded cabbage mix, cucumber, a squeeze of lemon juice and a drizzle of olive oil.
• Toss to combine and season to taste.
• Divide garlic rice between bowls.
• Top with Vietnamese-style mushrooms and cucumber slaw.
• Dollop with plant-based mayo.
• Garnish with crispy shallots and chilli.
• Tear over coriander and serve with any remaining lemon wedges. Enjoy!
