Quick and Easy Teriyaki Veggie Mince
with Pepper and Jasmine Pea Rice
- Soya
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Soya
Ingredients
150 grams
Jasmine Rice
120 grams
Peas
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
2 unit(s)
Unconventional Plant-Based Burgers
(Contains: Soya, Wheat, Cereals containing gluten, May contain traces of allergens)
150 grams
Teriyaki Sauce
(Contains: Soya, May contain traces of allergens, Soya)
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) During the last 1-2 mins of cooking time, add the peas.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a medium frying pan on high heat.
b) Once hot, add the sliced pepper and stir-fry until just soft, 3-4 mins.
a) Add the plant-based burgers to the pepper and cook until browned, 5-6 mins.
b) Use a spoon to mash into a mince-like texture as it cooks.
c) Season with salt and pepper. IMPORTANT: Ensure they're piping hot throughout.
a) Once the veggie mince is browned, add the garlic to the pan and stir-fry for 1 min.
b) Stir in the teriyaki sauce and cook for 1 min more.
c) Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.
a) Fluff up the rice using a fork, then share between your bowls.
b) Top with the teriyaki veggie mince stir-fry.
Enjoy!
Step 4 MOD: If you’ve chosen the veggie version, add the plant-based burgers to the pan with the pepper. Fry, 5-6 mins, using a spoon to mash into a mince-like texture as it cooks. IMPORTANT: Ensure they're piping hot throughout.
