I have made this dish a couple of times now and am feeling it is ready to share with you, because I am really happy with the flavour! It is such a cracking little meal… light, healthy + a great share plate!
You can really add what veggies you like to the mince, I’ve used onion, carrot + kale in my recipe – but you could try mushrooms, cabbage, water chestnuts etc.
A perfect appetiser, or main meal.
- 1 1/4 tsp cornflour
- 1 tbsp water
- 2 + 1/2 tbsp organic tamari
- 1 tsp chilli + garlic sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp rice bran oil
- 1/2 onion
- 2 cloves garlic finely diced
- 400g plant based mince
- 1 carrot diced
- 3 pieces of kale shredded
- 1 drop ginger essential oil *foodgrade
- 1 baby cos lettuce washed + leaves separated
- 2 spring onions sliced
- bean shoots
- fresh chilli
- lime wedges
- sour cream (vegetarian)
Make the sauce first. Combine the cornflour + water in a small bowl to make a smooth paste. Add the tamari, chilli + garlic sauce, sesame oil + rice wine vinegar. Stir until combined + set aside.
Heat the rice bran oil over a medium heat in a deep frypan. Saute the onion + garlic until translucent. Add the mince, continue to fry + break up the mince. Cook for five minutes.
Add the carrot to the frypan, stir through + cook until the carrots soften a little. Add the kale.
Lastly, add the sauce and ginger essential oil and stir through.
Serve the mince in lettuce leaves. Top with spring onions, bean shoots, fresh chilli/chilli sauce + dollops of sour cream … lime wedges on the side!