Sticky Teriyaki Plant-Based Protein Shreds
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Sticky Teriyaki Plant-Based Protein Shreds

Sticky Teriyaki Plant-Based Protein Shreds

with Roasted Broccoli and Rice

Even if you're pressed for time, you'll be able to whip this recipe up in a flash! This sticky, flavour-packed teriyaki plant-based protein shred dish is sure to leave every bowl clean!

Tags:
Veggie
Allergens:
Soy
Sulphites
Wheat
Sesame

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

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)

4 tbsp

Teriyaki Sauce

(Contains Sulphites, Soy, Wheat, Sesame May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

4 tbsp

All-Purpose Flour

(Contains Wheat)

¾ cup

Jasmine Rice

2 unit(s)

Green Onion

227 g

Broccoli

Not included in your delivery

0.44 tsp

Salt*

2 tbsp

Oil*

0.38 tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat35 g
Saturated Fat3.5 g
Carbohydrate115 g
Sugar18 g
Dietary Fiber5 g
Protein27 g
Cholesterol0 mg
Sodium2360 mg
Trans Fat0 g
Potassium500 mg
Calcium125 mg
Iron4 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.

Utensils

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Medium Bowl
Baking Sheet
Large Non-Stick Pan

Instructions

Cook rice
1
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice 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
2
  • Meanwhile, thinly slice green onions. 
  • Cut broccoli into bite-sized pieces. 
  • Add soy sauce mirin blend, teriyaki sauce, garlic puree and 1/4 cup (1/2 cup) water to a small bowl. Season with pepper, then stir to combine.
Prep plant-based protein shreds
3
  • Combine flour, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper in a medium bowl.
  • Pat plant-based protein shreds dry with paper towels.
  • Add plant-based protein shreds to flour mixture and toss to coat.
  • Using your hands, press flour mixture into plant-based protein shreds to coat completely.
Cook broccoli and plant-based protein shreds
4
  • Add broccoli and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven until golden-brown, 12-14 min. 
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally, until golden-brown and cooked through, 6-8 min.**
Cook sauce
5
  • When plant-based protein shreds are almost cooked through, add teriyaki mixture. Stir to combine. Cook, stirring occasionally, until slightly reduced, 1-2 min.
Finish and serve
6
  • Fluff rice with a fork.
  • Divide rice between plates. Top with broccoli and teriyaki plant-based protein shreds.
  • Sprinkle green onions over top.
7

If you've opted to get plant-based protein shreds, prepare and cook it the same way as the recipe instructs you to prepare and cook the chicken, tossing occasionally until cooked through, 6-8 min.**