Vegan ‘beef’ and vegetable rice bowl
Spinach
Broccoli
Spring onions
Coriander
Fresh red chilli
Shredded pepper
600g Profusion Protein Shreds
250g white rice
For marinade:
2 tbsp agave syrup
4 tbsp soy sauce
2 tsp sesame oil
1 tbsp sriracha
2 garlic cloves
1 tbsp minced ginger
1. Heat a pan of water and wait to boil, once boiled, place rice into the pan to cook for 15 mins, or until cooked, then place aside.
2. Fry broccoli, spinach, spring onion, coriander, red chilli and peppers in a pan with a dash of water.
3. Add a dash of soy sauce to the veggies, then set aside.
4. Rehydrate your protein shreds by soaking in water for 15 minutes.
5. Mix up your marinade seasonings.
6. Pour the marinade over the protein shreds and mix well.
7. Saute the marinated protein shreds in a pan until golden brown.
8. Place your rice into a bowl and assemble the bowls with the protein shreds, vegetables and your choice of toppings.
9. Enjoy a flavourful and protein-packed plant-based meal!
