Plant-Based Protein Shred Spring Roll-Inspired Bowls
with Crispy Shallots
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) • Carrots • Jasmine rice • Green cabbage • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Sesame oil • Rice vinegar (rice vinegar, sugar, salt) • Black sesame seeds • Green onion.
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
200 g
Plant-Based Protein Shreds
56 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Egg, Peanuts, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish)
113 g
Green Cabbage, shredded
1 tbsp
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
¼ cup
Plum Sauce
(May contain traces of: Gluten, Egg, Soy, Sulphites, Mustard, Milk, Crustaceans, Tree nuts, Wheat, Fish, Sesame)
4 tbsp
Hoisin Sauce
(Contains: Sesame, Mustard, Soy May contain traces of: Gluten, Egg, Sulphites, Milk, Crustaceans, Wheat, Fish)
2 unit(s)
Green Onion
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Soy, Mustard, Milk, Tree nuts, Wheat, Fish, Sesame)
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a medium pot over medium.
- While the pot heats, using a strainer, rinse rice until water runs clear.
- When the pot is hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook for 2-3 min, stirring often, until rice is toasted.
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, 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, thinly slice green onions.
- Peel, then grate carrot.
- In a large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add cabbage, carrot and green onions.
- Season with salt and pepper, then 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 6-8 min, tossing occasionally, until cooked through.**
- Add hoisin sauce and remaining ginger-garlic puree.
- Cook for 1-2 min, stirring often, until protein shreds are coated. Season with salt and pepper.
- Fluff rice with a fork, then stir in sesame seeds.
- Divide sesame rice between bowls. Top with protein shreds and slaw.
- Drizzle plum sauce over top.
- Sprinkle with crispy shallots.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**
