Quick Korean-Inspired vegan mince & Rice

Craving something delicious on those busy work nights? This spicy, sweet, and savory sauce perfectly coats plant-based mince and with crisp sugar snap peas for a mouthwatering meal ready in under 20 minutes. Quick, easy, and oh-so-tasty! 

INGREDIENTS

• 400g / 14 oz snow peas (sugar snap peas)

• 450 g / 16 oz meat free mince 

• 1 Tbsp garlic

• 150 g / 3.2 oz onion

• 1 Tbsp fresh ginger

• 500 g / 17.6 oz cooked brown rice

• 1 tsp sesame oil

• 3 Tbsp soy sauce (low sodium)

• 3 Tbsp sriracha sauce

• 1 Tbsp rice vinegar

• 2 Tbsp coconut sugar or palm sugar

• 1 Tbsp sesame oil

• Green onion

• Jalapeño

• Sesame seeds

METHOD

 1. Mix together the ingredients for the sauce and set aside. As an alternative to this sauce.

2. Set a skillet on high heat. Once hot, lightly spray with a little avocado oil and add sugar snap peas. Let the peas rest in the skillet for a minute – without stirring – in order to let them sear. Then begin stirring the peas with a spatula add a dash of soy sauce for some additionalflavour. Cook for 2 – 3 minutes, then remove from the skillet.

3. Reduce the heat to medium high heat, add a drop of oil, then add the garlic, onions and ginger. When the onions turn translucent and soft add the meatless mince, then Continue Cooking, stirring while folding in the onions, garlic and ginger. Cook for 6 – 8 minutes. Or until the meatless mince is cooked.

4. When nearly finished, reduce the heat to low then pour in the sauce. Stir and ensure all the mince is covered in the sauce. Remove from the heat.

5. Garnish with sesame oil, green onion, sesame seeds and jalapeño (if desired).

6. Enjoy with a serving of brown rice or steamed cauliflower rice.