SuperQuick Korean-Style Plant-Based Protein Shreds Bowls

Name: SuperQuick Korean-Style Plant-Based Protein Shreds Bowls with Edamame Rice
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Jasmine Rice; 170 g Coleslaw Cabbage Mix; 56 g Edamame; 1 unit(s) Green Onion; 2 tbsp Ginger Sauce; 2 tbsp Seasoned Rice Vinegar; 2 tbsp Spicy Mayo; 1 unit(s) Beef Broth Concentrate; 9 g Sesame Seeds; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Edamame Rice

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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) • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Edamame (soy) • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Rice vinegar (rice vinegar, sugar, salt) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Sesame seeds • Green onion.

Tags:

Spicy

•SuperQuick

Allergens:

Soy

•Wheat

•Egg

•Mustard

•Sesame

The quantities provided above are averages only.

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

Preparation Time15 minutes

Cooking Time2 minutes

DifficultyEasy

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

170 g

Coleslaw Cabbage Mix

56 g

Edamame

(Contains: Soy)

1 unit(s)

Green Onion

2 tbsp

Ginger Sauce

(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Seasoned Rice Vinegar

(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Spicy Mayo

(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

1 unit(s)

Beef Broth Concentrate

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat45 g

Saturated Fat4 g

Carbohydrate91 g

Sugar13 g

Dietary Fiber5 g

Protein27 g

Cholesterol10 mg

Sodium1880 mg

Trans Fat0.1 g

Potassium500 mg

Calcium150 mg

Iron3.5 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

•Large Non-Stick Pan

•Medium Bowl

Cooking Steps

PDF

Before starting, 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.
Wash and dry all produce.
Once water is almost at a boil, using a strainer, rinse rice until water runs clear.
Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high.
While the pan heats, thinly slice green onion.
When hot, add protein shreds to the dry pan. Cook for 6-8 min, tossing occasionaly, until cooked through.**
Add broth concentrate, half the vinegar, 1 1/2 tbsp (3 tbsp) ginger sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.

To a medium bowl, add coleslaw cabbage mix, half the green onions, remaining vinegar and 1/2 tbsp (1 tbsp) ginger sauce. Season with salt and pepper, then toss to coat.

Fluff rice with a fork, then stir in half the sesame seeds.
Divide rice between bowls. Top with protein shred mixture and slaw.
Drizzle with spicy mayo and sprinkle remaining green onions and remaining sesame seeds over top.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.