Teriyaki Vegan Mince Bowl

This teriyaki mince bowl is so tasty, easy to make and high in protein. I love the addition of the fresh sambol on top, which adds a fresh and zesty crunch to the dish. Inspired by all the delicious fresh coconut sambol’s we had in Sri Lanka. It’s quickly become a favourite in our house.

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Teriyaki Vegan Mince Bowl

Serves 2-3

Ingredients:

Stirfry

1 tbsp oil (such as avocado)

250 g vegan mince *see note

100 g shiitake mushrooms, thinly sliced

1 inch pc of ginger, grated

1 garlic clove, crushed and diced

1 long red chilli, finely sliced

1 carrot, diced

2 tbsp soy sauce

1/4 cup teriyaki sauce

Optional: sriracha / chilli sauce to taste

Fresh sambol

1 Lebanese cucumber, diced

1 red capsicum, diced

Zest and juice of 1 lime

1/2 cup mint and / coriander, finely chopped

Pinch of salt

1 tsp coconut sugar

Garnish/serving

1 cup jasmine rice *see note

2 spring onions, finely sliced

2 tsp sesame seeds

How to make:

Prep all ingredients as per ingredients list.
Place all the fresh sambol ingredients into a large bowl, toss and set aside.
Cook rice as per packet instructions.
Heat a large fry pan/wok over medium-high heat. Add the oil. Once hot, add the shiitake mushrooms, ginger and garlic. Sauté for 1 minute.
Add the vegan mince, carrot and fresh chilli and fry, breaking apart the mince using a wooden spoon for 8-10 minutes or until browned.
Pour in the soy sauce, teriyaki sauce and 2 tbsp of water and cook for a further 1 minute.
Serve rice into bowls, top with the teriyaki mince, fresh sambol and garnish with spring onion and sesame seeds.

Note:

for the vegan mince, we use the brand V2 food which can be found in the meat or meat alternate section of Woolworths or Coles. If you would prefer not to use a pre-made vegan mince you can substitute it for finely diced shiitake mushrooms and crumbled tofu/TVP.

You can use brown rice instead of jasmine rice in this recipe if you prefer. I personally think the white jasmine rice tastes more authentic, plus its quicker to cook.