Savoury Plant-Based Protein Shreds and Veggie Stir-Fry
with Cashews and Garlic Rice
Ingredients: Zucchini • 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) • Sweet bell pepper • Basmati rice • 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) • Cashews (cashews, soybean and/or canola oil) (cashew) • 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) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cornstarch • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
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
1 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
4 tbsp
Hoisin Sauce
(Contains: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat, May contain traces of allergens, Mustard, Sesame, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Zucchini
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
56 g
Cashews, chopped
(Contains: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Cashews)
2 unit(s)
Green Onion
1 unit(s)
Chicken Broth Concentrate
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
2 tsp
Sriracha
(Contains: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard, May contain traces of allergens)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.
- Heat a large non-stick pan over medium.
- When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.)
- Transfer to a plate.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with pepper and remaining garlic salt.
- Meanwhile, to a small bowl, add hoisin sauce, soy sauce, sriracha, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.
- To the pan with protein shreds, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
- Add hoisin sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper.
- Add half the cashews, then toss to combine.
- To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
- Divide rice between plates. Top with protein shreds and veggies.
- Sprinkle remaining green onions and remaining cashews over top.
If you've opted to get plant-based protein shreds, cook in the same way the recipe instructs you to cook pork, tossing occasionally for 6-8 min, until cooked through.**
