Plant-based mince and rice lettuce cups recipe
Created by The Tesco Recipes team
Fresh, light and brimming with zingy flavours, these plant-based mince, rice and lettuce cups make a lovely summery meal. Featuring frozen vegan meatballs, this dish is super-easy and comes together in just 20 minutes. Being a source of iron and providing one of your 5-a-day, this recipe is definitely worth a go!
See method- Serves 4
- Takes 20 mins
- 275 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1½ tbsp vegetable oil
- 380g pack frozen Plant Chef no-beef meatballs
- 2 garlic cloves, crushed
- 1 red chilli, finely diced
- 3 spring onions, finely sliced
- 250g pack microwave basmati rice
- 2½ tbsp reduced-salt soy sauce
- 2 Little Gems, separated into leaves (about 20 leaves in total)
- 10g fresh coriander, chopped
- ½ lime, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 1150kJ 275.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 25.4gProtein 14.9gFibre 5.4g
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Method
- Heat the oil in a nonstick frying pan over a medium-high heat. Add the meatballs and fry for 5-6 mins until golden and mostly thawed. Use a wooden spoon to break up into small pieces, then continue to fry for a further 5-6 mins until golden and crispy.
- Reduce the heat to medium, then add the garlic, most of the chilli and the spring onions and cook, stirring regularly for 2 mins, until softened and aromatic.
- Meanwhile, microwave the rice to pack instructions. Add the soy sauce to the mince with 4 tbsp water and stir well. Cook for 2 mins until the liquid has mostly evaporated. Stir in the rice to combine.
- Divide the lettuce leaves among plates, then spoon the mince mixture between them. Scatter over the coriander and reserved chilli and serve with lime wedges on the side.
- See more Vegan recipes
