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Plant-based mince and rice lettuce cups recipe

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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
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

1½ tbsp vegetable oil
380g pack frozen Plant Chef no-beef meatballs
2 garlic cloves, crushed
1 red chilli, finely diced
2-3 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

1 of your 5-a-day and a source of iron

Each serving contains

Energy
1150kj
275kcal 14%
Fat
11g 16%
Saturates
1g 5%
Sugars
4g 5%
Salt
1.5g 25%

of the reference intake
Carbohydrate 25.4g Protein 14.9g Fibre 5.4g

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