avec légumes, riz doré et toum à l'ail
Ingrédients : Émincé protéiné à base de plantes (eau, protéines TMRW (isolat de protéines de pois, farine d'avoine, concentré de protéines de riz brun), huile de canola pressée par un expulseur, arômes naturels (contenant des extraits de levure, du sel, de la fumée, des extraits d'épices, du sucre), vinaigre de cidre de pomme, sel de mer) • Riz basmati • Petites tomates • Cornichons à l’aneth (concombres, eau, vinaigre, sel, chlorure de calcium, benzoate de sodium, épices, arômes naturels, polysorbate 80, curcuma) • Concombre • Mayonnaise à base de plantes (huile de canola et/ou de soya, eau, sucre, amidon de maïs modifié, sel, vinaigre blanc, farine de moutarde, jus de citron concentré, gomme de cellulose, gomme de xanthane, acide citrique, EDTA de calcium de disodium, extrait de curcuma) (moutarde) • Oignon jaune • Persil • Ail • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium) • Mélange d’épices shawarma (poudre de paprika, épices, poudre d'ail, poudre d'oignon, poivre noir, sel, herbes, huile de canola, acide citrique, oléorésine de paprika, dioxyde de silicium) (sulfites).
Allergens
Utensils
Tags
Émincé protéiné à base de plantes
200 g
Mini concombres
1 unit
Petites tomates
113 g
Mélange d’épices shawarma
3.5 g
Riz basmati
0.75 cup
Mélange d'épices cumin-curcuma
4 g
Gousses d'ail
2 unit
Cornichon à l'aneth, en tranches
90 mL
Mayonnaise à base de plantes
4 tbsp
Persil
7 g
Oignon jaune
0.5 unit
Huile*
1 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
Beurre à base de plantes*
1 tbsp
Sucre*
0.25 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium. Add 1 tbsp (2 tbsp) plant-based butter, then onions and half the garlic. Cook for 2-3 min, stirring often, until fragrant.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the pot, add rice and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring often, until fragrant.
- Add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, to a large bowl, add protein shreds and half the Shawarma Spice Blend (use all for 4 servings).
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until crispy.**
- Remove from heat.
- Meanwhile, cut cucumber into 1/4-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Roughly chop pickles, reserving pickle brine in package.
- To a medium bowl, add pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar, then whisk to combine.
- Add cucumbers, pickles, tomatoes and parsley, then toss to combine.
- Season with pepper.
- To a small bowl, add plant-based mayo, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper, then mix until smooth.
- Fluff rice with a fork. Season with salt and pepper.
- Divide rice, protein shreds and salad between plates.
- Drizzle garlic toum over top.
850
kcal
Calories
51
g
Fat
5
g
Saturated Fat
77
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
25
g
Protein
0
mg
Cholesterol
1490
mg
Sodium
0
g
Trans Fat
400
mg
Potassium
100
mg
Calcium
4
mg
Iron
