Vegan Thai-style mince with rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 310.2
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 551.3 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 7.6 g
- Protein: 17.9 g
View full nutritional breakdown of Vegan Thai-style mince with rice calories by ingredient
Introduction
Adapted from Ainsley Harriet's Weekend Bite, Low-fat Meals in Minutes, 2002.I've increased the chili powder and soy sauce, substituted vegan soya mince for meat, and added in a bit of sugar to lift the flavours. Adapted from Ainsley Harriet's Weekend Bite, Low-fat Meals in Minutes, 2002.
I've increased the chili powder and soy sauce, substituted vegan soya mince for meat, and added in a bit of sugar to lift the flavours.
Number of Servings: 6
Ingredients
-
1 tbsp Sunflower Oil
2 medium (2-1/2" dia) Onions, chopped
1 clove Garlic, minced
1 medium Sweet pepper, chopped
454 gram(s) vegan meat free mince
2 tsp Chili powder
1 cup vegetable stock
2 tsp Corn Starch
3 tbsp Soy sauce (tamari)
1 dash Salt
1 dash black Pepper
3 tbsp Nutritional Yeast Flakes
2 tsp coconut sugar
275 grams Rice
Tips
Adjust heat and seasoning to taste. You can use any vegetarian mince. I like the Ocado vegan meat free mince.
Directions
1. Cook the rice as directed. Use long grain white rice, or basmati rice, or even Thai fragrant rice.
2. Heat the oil in a pan. Add the onion, garlic, and sweet pepper and fry gently until softened. Then add in the vegetarian mince and chili powder and cook a few more minutes. Finally , add in the vegetable stock, stir, and bring to a boil. Simmer for 5 minutes.
3. Blend the corn flour with a tablespoon cold water and the soy sauce until smooth. Add this to the pan along with the nutritional yeast and sugar. Stir until slightly thickened. Season to taste and adjust heat with more chili powder if desired.
Drain the rice when cooked. Serve hot.
Serving Size: Makes 6 good portions along with the rice
Number of Servings: 6
Recipe submitted by SparkPeople user NANLTHOMPSON.
2. Heat the oil in a pan. Add the onion, garlic, and sweet pepper and fry gently until softened. Then add in the vegetarian mince and chili powder and cook a few more minutes. Finally , add in the vegetable stock, stir, and bring to a boil. Simmer for 5 minutes.
3. Blend the corn flour with a tablespoon cold water and the soy sauce until smooth. Add this to the pan along with the nutritional yeast and sugar. Stir until slightly thickened. Season to taste and adjust heat with more chili powder if desired.
Drain the rice when cooked. Serve hot.
Serving Size: Makes 6 good portions along with the rice
Number of Servings: 6
Recipe submitted by SparkPeople user NANLTHOMPSON.