Easy Lebanese Vegan 'Mince' and Rice

Nutrition per serve

Ingredients

• 1pcs red onion
• 250g plant-based mince
• 10g kofta seasoning
• 150g basmati rice
• 5g ground sumac
• 1pcs Lebanese cucumber
• 1pcs tomato
• 40g radish
• 1bunch mint
• 20g dried currants
• 15ml olive oil
• 500ml (2 cups) boiling water
• 10ml extra virgin olive oil
• 10ml white wine vinegar
• 3ml sugar

Method

1. Step 1 — Brown plant-based mince
   Finely chop the onion. Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the plant-based mince and three-quarters of the onion, breaking up the lumps with a spoon, for 4-5 mins until browned. Add the kofta seasoning and cook, stirring, for 30 secs or until fragrant. Season with salt and pepper.
2. Step 2 — Cook rice
   Add the rice and 500ml (2 cups) boiling water to the mince mixture, scraping to incorporate the flavour from the base of the pan. Cover, then bring to the boil. Reduce the heat to low and cook for 20-25 mins until the rice is tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Make dressing
   Meanwhile, put 1 tsp sumac, 2 tsp extra virgin olive oil, 2 tsp white wine vinegar and ½ tsp sugar in a large bowl, season with salt and pepper and whisk until combined.
4. Step 4 — Prep salad
   Finely chop the cucumber and tomato. Cut the radish into thin wedges. Pick the mint leaves, discarding the stems.
5. Step 5 — Toss salad
   Add the cucumber, tomato, radish, half the mint and remaining onion to the dressing and toss to combine.
6. Step 6 — Get ready to serve
   Stir the currants into the mince mixture. Taste, then season with salt and pepper. Divide the mince mixture among bowls. Scatter with the remaining mint and a pinch of sumac*. Serve with the salad.

Allergens

Sulphites, Soy