Peanut Hoisin Rice Bowl | Vegan

This is a paid collaboration with True Rice.

Okay, so this has officially become one of my favourite meals ever. You seriously need to try it! 
This dish has the most amazing mix of flavours with hoisin and a sauce made up of peanut butter and a spicy kick of sriracha. If you want something a bit different than your average weekday meal, then this is one worth trying!

I'm working with True Rice on this recipe, using their organic white basmati rice as the base of the dish. I worked with them previously on this "simple fajita rice bowl" dish using their red rice, which I absolutely love! True Rice promise to source from only the best, meaning their rice is produced with organic and sustainable growing practices while making sure their rice is super high quality.

This recipe is fairly quick and easy, taking up just twenty-five minutes of your time! You could also make this in batches and store it for a few days to save yourself some time.

- PEANUT HOISIN RICE BOWL -

Serves 2   Prep time: 10 mins   Cook Time: 15 mins

You will need:

- 1 cup True Rice organic white basmati rice

- 1 tbsp olive oil

- 1 tsp garlic

- 1 tsp ginger

- 200g vegan shredded "duck" (you could also sub for a different meat replacement)

- 1 carrot, peeled and cut into small chunks

- 1 red bell pepper, cut into small chunks

- 1/3 cup hoisin sauce

For the peanut sauce:

- 1/4 cup smooth peanut butter

- 1 tsp fresh ginger

- 1 tbsp sriracha 

- 1/2 tsp coconut sugar (or brown sugar)

- 4 tbsp hot water

Method - 

1. In a small bowl, combine the peanut butter, ginger, sriracha, coconut sugar and hot water. Mix everything together until the sauce is smooth and thin (so it can be drizzled on top at the end). Set aside.

2. Rinse the rice before cooking it in a saucepan with a lid on low heat. This should finish cooking around the same time as everything else, around 10 - 15 minutes. 

3. In a large frying pan/wok, add the olive oil, garlic and ginger. Allow these to become fragrant before adding the vegan shredded duck. Throw in the chunks of red pepper and carrot, stir and allow everything to cook on low-medium heat for 5 minutes.

4. Stir the hoisin sauce into the frying pan with everything else. Allow everything to cook for another 7-8 minutes on low heat.

5. Once the rice has finished cooking, serve it up into two bowls. Top with the hoisin vegan duck and veggies once cooked. 

6. Give the sauce that you set aside earlier a little stir before drizzling it on top of each of the bowls. I then topped mine with some chopped spring onions.

You can purchase True Rice here.

What's your favourite rice dish?

Love always,

Shannon x