Beyond Meat Banh Mi Bowl with Pickled Vegetables
All the flavours of the classic Vietnamese sandwich, in bowl form. What is not to love? Beyond Meat, flavoured with ginger, onion, garlic & Zesty glaze, join pickled cucumbers & carrots in topping fragrant jasmine rice. It’s exactly like the sandwich, except, dare we say, even better.
IN THE KIT
12 ozbeyond meat
6 ozjasmine rice
4 ozred cabbage
1 ozseasoned rice vinegar
2 ozginger/onion/garlic/seasame oil blend
1 ozchili paste – spicy!
2 ozZesty glaze*
*ponzu, liquid aminos, hoisin
Salt & pepper
Kitchen Items Needed
Large Non-Stick Pan
Trim cucumber, halve lengthwise & cut on an angle into ¼" half-moons;
Stem & coarsely chop cilantro;
Peel & cut carrots into thin matchsticks.
Bring a small pot with rice & 1½ cups water to a boil over medium-high heat. Reduce to a simmer, cover & cook until tender, 18-20 minutes. Remove from burner & set aside covered. While rice cooks, prepare ingredients.
Combine cucumber, carrots, vinegar & a pinch of salt in a mixing bowl. Set aside, at least 10 minutes. While vegetables pickle, cook beyond meat.
Heat olive oil in a skillet over medium high heat. Add cabbage & cook until tender, about 5-7 minutes. Set aside.
Place a large non-stick pan over medium-high heat, add ginger/onion/garlic/sesame oil blend, cooking for about 15 seconds. Add beyond meat. Add chilli paste, a little at a time, if using – be mindful, it is hot! Break up meat until no pink remains, about 5-7 minutes. Stir in Zesty glaze & a pinch of pepper, then stir occasionally until combined, 1-2 minutes. Remove from burner.
Divide rice between 2 bowls. Top with beyond meat & any remaining chili paste if using. Garnish with cilantro. Bon appétit!