Plant-Based Ginger 'Beef' Rissoles
with Garlicky Veggies & Peanut Rice
Whoever said it was impossible to make plant-based rissoles that tasted close to the real deal, this recipe is here to prove the naysayers wrong! In this Asian-inspired dish, our plant-based mince is the MVP, forming the base for the rissoles, which you'll lace with all the good stuff: zingy ginger, spring onion, and our Southeast Asian spice blend. Add the finishing touch with some help from a ready-to-go umami-rich mushroom sauce, which the rice and veg will soak up like a treat.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
carrot
1 bag
green beans
1 bunch
spring onion
2 clove
garlic
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
ginger paste
1 bag
Asian greens
1 packet
Plant-Based Asian Mushroom Sauce
(Contains Soy;)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10-15 minutes. • Stir through the plant-based butter and crushed peanuts.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, thinly slice carrot into half-moons. • Trim green beans and slice into thirds. Roughly chop Asian greens. Thinly slice spring onion. Finely chop garlic. Set aside. • In a small bowl, combine plant-based Asian mushroom sauce and the water (for the sauce).
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and green beans, tossing occasionally, until tender, 4-5 minutes. • Add Asian greens and garlic and cook until just wilted, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.
• While the veggies are cooking, combine plant-based mince, spring onion, ginger paste, Southeast Asian spice blend and a pinch of salt and pepper in a large bowl. • Using damp hands, form heaped spoonfuls of the mixture into meatballs, then flatten to make 1cm-thick rissoles (3-4 per person). Transfer to a plate.
• Wipe out frying pan, then return to medium-high heat with a generous drizzle of olive oil. Cook rissoles, in batches, until browned and cooked through, 2-4 minutes each side. • Return all rissoles to pan, then add sauce mixture. Turn rissoles to coat.
TIP: To ensure the rissoles set, make sure not to flip them too early!
• Divide peanut rice, plant-based ginger 'beef' rissoles and garlicky veggies between plates. • Spoon over any remaining sauce from the pan to serve. Enjoy!