Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 11.76 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 200grams Swiss brown mushrooms, quartered
- 400grams Plant-based v2mince®
- 2tablespoons white miso paste
- 2tablespoons salt-reduced soy sauce
- 1 long red chilli, thinly sliced
- 2 spring onions, thinly sliced
- 1 carrot, julienned
- 4 Qukes® baby cucumbers, sliced
- 1/4 cup pickled ginger
- 450grams microwave jasmine rice, heated to serve
- 1teaspoons sesame seeds, toasted
Nutrition per serving
2160kJ / 515Cal
2160 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
25.5grams
Fat
21.7grams
Carbs
50.0grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Don't eat meat or reducing your meat intake? This flavourful Japanese-style rice bowl with plant-based v2mince, carrot salad and pickled ginger will hit the spot.
Method
Step 1 of 3
Heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 2 minutes or until browned. Add v2mince® and cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until browned.
Step 2 of 3
Add miso paste, soy sauce and one-quarter cup water and cook, stirring, for 2 minutes or until liquid reduces. Stir in half of the chilli and half of the onion. Remove from heat.
Step 3 of 3
Combine carrot, cucumber, ginger, remaining chilli and remaining onion in a bowl. Spoon rice among serving bowls. Top with mince mixture and carrot salad. Serve sprinkled with sesame seeds.
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