with Rice and Rainbow Toppings
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Grade A egg • Roma tomato • Red cabbage • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Rice vinegar (rice vinegar, sugar, salt) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Allergens
Tags
Beyond Meat®
2 unit(s)
Basmati Rice
0.75 cup
Chipotle Sauce
2 tbsp
Southwest Spice Blend
6 g
Red Cabbage, shredded
56 g
Vegetable Stock Powder
7.5 g
Green Onion
1 unit(s)
Tomato
1 unit(s)
Seasoned Rice Vinegar
2 tbsp
Corn Kernels
113 g
Plant-Based Mayonnaise
2 tbsp
Egg
2 unit(s)
Oil
0.5 tbsp
Plant-Based Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
2 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add half the vegetable stock powder, 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) plant-based butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, to a small pot, add cabbage, vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves and cabbage softens slightly.
- Remove from heat. Transfer cabbage to a medium bowl, including liquid.
- Set aside in the fridge to cool.
- Thinly slice green onion.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper directly on the cutting board.
- In a small bowl, combine chipotle sauce and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 1-2 min, breaking up into smaller pieces, until starting to brown.
- Add corn. Cook for 5-6 min, stirring often, until golden and lightly crisp.**
- Remove from heat. Add Southwest Spice Blend, remaining vegetable stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Stir to combine.
- Meanwhile, in a separate large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium.
- Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
- Fluff rice with a fork. Stir in half the green onions.
- Drain pickled cabbage.
- Divide rice between bowls.
- Top with Beyond Meat®, pickled cabbage, tomatoes and eggs.
- Drizzle with creamy chipotle sauce and sprinkle remaining green onions over top.
If you've opted to add eggs, while the corn is cooking, in a separate large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium. Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: Yolks will still be runny. Pan-fry eggs using oil instead of butter, if you like.)
Top bowls with eggs.
930
kcal
Calories
43
g
Fat
10
g
Saturated Fat
104
g
Carbohydrate
20
g
Sugar
8
g
Dietary Fiber
36
g
Protein
200
mg
Cholesterol
2090
mg
Sodium
0.5
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
9.5
mg
Iron
