Vegan mince bowl - caramelized, smokey and full of flavor

Vegan mince bowl is a perfect healthy lunch or healthy dinner. It is full of flavor – a little bit sweet and spicy, smokey and soft. I like to prepare it on the weekend and enjoy it during the week. Combine it with veggies and grains and it makes a very quick lunch or dinner. I add any cooked grains I have (rice, bulgur, couscous etc.), salad and chopped veggies. It is also amazing, if you want to get enough plant based protein: lentils and vegan mince are both perfect sources of vegan protein. Furthermore, preparing them according to this recipe, makes them incredibly tasty.

I am using soy mince for this recipe. You have to prepare it according to the instructions. I also used canned lentils – you can definitely use cooked lentils. I am also using brown sugar, not a lot, just a little bit to caramelize mince and lentils. Do not substitute for liquid sweeteners, like maple syrup – this way the mince will not caramelize.
Love bowls? Check my recipe for power bowl – baked potatoes, beets and whipped feta are so easy to make and taste amazing. Or brussel sprouts salad – delicious roasted brussel sprouts with eggs and delicious dressing.

How to make vegan mince bowl

Vegan mince bowl – caramelized, smokey and full of flavor

Vegan mince bowl – caramelized vegan mince with lentils.

Please rate my recipe

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Lunch, Dinner

Cuisine Indian, Lebanese

Servings 4

Calories 378 kcal

Ingredients

  

Bowl:

• 200 g basmati rice raw
• 400 g cucumbers
• 80 g spinach

Vegan mince:

• 50 g soy mince
• 265 g cooked lentils I used a canned lentils
• 7 g oil
• 7 g brown sugar
• 100 g finely chopped red onion
• 6 g garlic
• ½ tsp chili pepper
• 2 teaspoons grated ginger
• 20 g soy sauce

Sauce:

• 25 g miso paste
• 25 g brown sugar
• 60 g boiled hot water 50 degrees
• 15 g soy sauce
• 15 g lime juice
• 15 g rice vinegar
• 1 chopped one small chili pepper
• 1 chopped clove of garlic

Instructions

Prepare the sauce first:

• Mix 15 g of soy sauce, 15 g of lime juice, 15 g of rice vinegar, chopped one small chili pepper and chopped clove of garlic.
• Mix 25 g of miso paste, 25 g of brown sugar and 60 g of boiled hot water (50 degrees) and mix everything until sugar dissolves.
• Mix 1 and 2 together.
• Prepare 50 g soy mince according to instructions on the package. For my soy mince I had to pour boiling water into the soy mince. Leave it for 5 minutes and squeeze.
• Open 1 can of cooked lentils, drain the liquid, rinse with running water (you should have around 265 g of cooked lentils after draining the liquid).
• On medium heat (6 of 9) add 7 g of oil, 7 g of brown sugar, 100 g of finely chopped red onion. Fry until golden.
• Add 6 g of garlic, ½ tsp chili pepper, 2 teaspoons of grated ginger to the pan.
• Continue frying until the onion is soft and translucent.
• Add 265 g cooked lentils, soy mince, 20 g of soy sauce and half of the sauce (around 80 g).
• Fry until the liquid evaporates and the minced meat is browned.
• Cook the rice, find a recipe for perfect cooked rice here.

Arrange the bowl:

• Add cooked rice, chopped cucumber, spinach and vegan mince. Pour the rest of the sauce over the bowl.

Tags Protein, Vegan

Share on Facebook Share on Twitter Pin Recipe