Vegan Korean Mince Bowl with Asian Greens

This vegan Korean recipe is loaded with flavour, quick to rustle up and packed full of hearty greens. Inspired by classic Korean beef bowls, this vegan Korean recipe substitutes meat for rich in protein, plant-based mince, making it a lighter option for the warmer months.

  • 0:30 TIME
  • 10 portions
  • medium

Method

INGREDIENTS

800g GARDEN GOURMET Vegan Mince

450g uncooked basmati rice

200g spring onions, washed and thinly sliced

50g light, reduced salt soy sauce

20g garlic, minced

20g ginger, peeled and grated

3½ tbsp agave nectar

3½ tbsp dark brown sugar

3½ tsp sesame oil

3½ tsp fresh lime juice

5 tbsp water

 

 

GARNISH:

100g unsalted peanuts, chopped

5x spring onions, washed and thinly sliced into scallions

2x red chili, sliced

30g Sriracha

20g coriander leaves

10g sesame seeds

 

STIR-FRIED ASIAN GREENS:

600g choy sum, chopped

300g green beans, trimmed and sliced

50g Hoi-sin sauce

40g coriander

15g low salt, light soy sauce

5g piece ginger, peeled and shredded

6 baby bok choy, halved

6 cloves garlic, sliced

5 spring onions, washed and cut into thinly sliced scallions

2 long red chilies, sliced

tablespoon sesame oil

 

  1. For the Korean mince, first whisk together agave nectar, brown sugar, sesame oil, lime juice, soy sauce and water in a mixing bowl and set to one side.
  2.  In a large pan, heat the sesame oil over a medium heat and add the garlic and ginger, sauté for 2-3 minutes then add the GARDEN GOURMET Vegan mince and agave nectar and fry for 6-8 minutes. Then take off the heat and allow to cool. Once cooled add the sliced spring onions.
  3. Cook the rice according to pack instructions and set to one side, keeping warm.
  4. For the Asian Greens: Heat the oil in a large wok over high heat, add the garlic, ginger, chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 3-4 minutes. Add the Hoi-sin sauce and soy sauce and cook, stirring, for a further 1-2 minutes or until the greens are tender and then place in a large serving dish. Top the Asian greens with the crispy garlic mixture and spring onion scallions.
  5. To serve: Divide the warm rice into 10 bowls then add the mince into each bowl.
  6. Garnish each bowl with spring onions, peanuts, sesame seeds, sliced chilli, coriander and drizzle with hot Siracha sauce.  

Chef's Tip

Use Chinese pancakes with this vegan Korean recipe to have a hand-held sharing dish

PORTION INFORMATION

Energy

FatSaturatesSugarsSalt

1927 kJ

458 kcal

11.8 g1.9 g14.7 g1.79 g
23%*17%*10%*16%*30%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

NUTRITIONAL INFORMATION

Typical Nutritional Values

Per 100gPer serveAdult RI% RI*

Energy kJ

4861927  

Energy kcal

116458200023%

Fat g

3.011.87017%

of which saturates g

0.51.92010%

Carbohydrate g

14.557.626022%

of which sugars g

3.714.79016%

Fibre g

2.510.1--

Protein g

6.425.35051%

Sodium g

0.180.722.430%

Salt g

0.451.79630%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.