Vietnamese-Style Caramelized Plant-Based Protein Shred Bowls
with Marinated Veggies and Nuoc Cham- Wheat
- Soy
- Fish
- Sulphites
- Gluten
- May contain traces of allergens
- Crustaceans
- Egg
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Fish
- Soy
- Tree nuts
- Peanuts
Caramelized plant-based protein shreds are a game-changer in these Vietnamese-style veggie bowls. Lime-pickled carrots and cucumbers add brightness and acidity to balance the sweet and savoury protein shreds. Tangy and umami-packed nuoc cham completes the dish. Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Jasmine rice • Limes • Cucumber • Nuoc cham sauce (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) (anchovies, soy) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses) • Cilantro.
Ingredients
200 g
Plant-Based Protein Shreds
¾ cup
Jasmine Rice
1 unit(s)
Mini Cucumber
56 g
Carrot, julienned
1 unit(s)
Lime
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 tbsp
Nuoc Cham
(Contains: Soy, Fish May contain traces of: Gluten, Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat, Fish, Soy)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Sulphites, Soy)
1 tbsp
Brown Sugar
(May contain traces of: Crustaceans, Egg, Milk, Mustard, Sesame, Sulphites, Wheat, Fish, Soy, Tree nuts, Peanuts)
Not included in your delivery
0.19 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice lime.
- Thinly slice cucumbers.
- Roughly chop cilantro.
- In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add cucumbers and carrots to marinade. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 4-5 min, breaking up protein shreds into smaller pieces.**
- Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
- Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
- Remove from heat.
- Add remaining nuoc cham. Season with pepper, then stir to combine.
- Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
- Drain marinated veggies over a small bowl.
- Divide rice between bowls. Top with protein shreds and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
- Sprinkle remaining cilantro and crispy shallots over top.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**
