Plant-Based Protein and Pepper Bowls

Name: Plant-Based Protein and Pepper Bowls on Green Onion Rice
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Plant-Based Protein Shreds; ¾ cup Jasmine Rice; 1 unit(s) Green Bell Pepper; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Green Onion; 9 g Cornstarch; 4 tbsp Ginger Sauce; 4 tbsp Hoisin Sauce; 2 unit(s) Garlic, cloves; 9 g Sesame Seeds; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*

on Green Onion Rice

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This Veggie Protein and Pepper Bowl is loaded with delicious take-out flavours! Stir-fried veggie protein and peppers in a savoury ginger-hoisin sauce create an addictive flavour combination. Served with green onion rice and sprinkled with sesame seeds, this dish offers the ultimate umami experience.

Tags:

Veggie

•Spicy

•Plant-based

Allergens:

Soy

•Wheat

•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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

¾ cup

Jasmine Rice

1 unit(s)

Green Bell Pepper

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Green Onion

9 g

Cornstarch

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

4 tbsp

Ginger Sauce

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

4 tbsp

Hoisin Sauce

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

2 unit(s)

Garlic, cloves

9 g

Sesame Seeds

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

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories810 kcal

Fat44 g

Saturated Fat3.5 g

Carbohydrate105 g

Sugar22 g

Dietary Fiber5 g

Protein24 g

Cholesterol0 mg

Sodium1370 mg

Trans Fat0 g

Potassium500 mg

Calcium75 mg

Iron3 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

•Whisk

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

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.
Wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
Once boiling, add rice into boiling water, then reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut peppers into 1/2 inch pieces.
Peel, then mince or grate garlic.
Thinly slice green onions, keeping whites and green parts seperate.
In a medum bowl whisk together hoisin sauce, ginger sauce, cornstarch and 3/4 cups (1 1/4 cups) water. Set aside. (TESTER: Pls confirm water amount, starting with 1/2 cup and confirm total amount needed)

Meanwhile, heat a large non-stick pan over medium heat. Add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

To the same pan over medium heat, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally, until crispy, 6-8 min.**
Transfer to a plate.

To the same pan, over medium high heat, add 1 tbsp (2 tbsp) oil.
When hot, add peppers. Cook for 2-3 min, stirring often until tender-crisp.
Add garlic and green onion whites. Cook for 1 min until fragrant.
Re-whisk hoisin mixture, then add to the pan with veggies.
Bring to a boil. Cook for 2-3 min, stirring often until sauce thickens slightly.
Add protein shreds to the pan. Season with salt and pepper, then stir to combine. Remove the pan from heat.