There is so much you can do with this incredibly versatile mince – it’s a handy one to have on the roster. We use it as the base for two recipes in this book; Pot Sticker Dumplings (p. 119) and San Choy Bau (p. 68), but there is so much more you can do with this blend of flavour and texture – mix through noodles, serve with rice and steamed vegetables for an Asian ‘beef’ poke bowl, or wrap in spring roll or rice paper wrappers. The same base, all very different dishes.
Makes 6 Cups
+ freezer friendly
Ingredients
Garlic
Ginger
Red chillies
Extra-virgin olive oil
Spring onions
Carrot
Coriander
Walnuts
Swiss brown mushrooms
Water
Sunflower seeds
White miso paste
Tamari
Chia seeds
Maple syrup
Lime
Fine salt
Chinese five spice powder
Brown lentils or Dry Puy French lentils
Method
This recipe can be found on page 78 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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