Speedy Caramelized Plant-Based Protein Shred Bowls
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Speedy Caramelized Plant-Based Protein Shred Bowls

Speedy Caramelized Plant-Based Protein Shred Bowls

on Sticky Lemongrass-Scented Rice

This quick and easy bowl is inspired by the bold flavours of Vietnam! Sweet and savoury sing together when protein shreds are caramelized with brown sugar and zesty aromatics. Get to know fragrant lemongrass at the dinner table tonight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

1 unit(s)

Shanghai Bok Choy

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

2 unit(s)

Green Onion

1 unit(s)


4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Brown Sugar

2 tsp


Not included in your delivery

½ tbsp


0.19 tsp


0.06 tsp



Nutrition Values

Calories750 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate103 g
Sugar22 g
Dietary Fiber3 g
Protein24 g
Cholesterol0 mg
Sodium2630 mg
Trans Fat0 g
Potassium400 mg
Calcium125 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook lemongrass rice

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.Using a strainer, rinse rice until water runs clear.Add rice and lemongrass to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep bok choy

Separate bok choy leaves from stems. Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

Cook protein shreds

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and bok choy stems. Cook, tossing occasionally, until crispy, 6-8 min.**Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Finish prep

Meanwhile, thinly slice green onions.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Finish protein shreds and bok choy mixture

Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.Remove from heat, then season with salt and pepper, to taste.

Finish and serve

Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with caramelized protein shreds and bok choy mixture. Sprinkle with remaining green onions and remaining crispy shallots.Drizzle sriracha and sprinkle any remaining chilies over top, if desired.

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