Informations supplémentaires
25 min.
|
537 kcal
|
easy
|
|
Printable version
1. Adjust the steps of the recipe for your children
To help your children get accustomed to new flavours and develop their tastebuds, you can keep the zest as a garnish. For a fun twist, place everything in the centre of the table and let everyone serve themselves. Kids will then create their nems, a bit like small boats whose hull is lettuce.
2. Cook the rice
Bring a pot of water with 1.5 2P | 2 3P cups of water to a boil. Pour in the rice, cover and cook 10-12 minutes over low heat. Add the lime zest after the rice is done.
3. Setup
Peel and grate the carrot. Thinly slice the red and green onion. Separate the lettuce leaves from one another. Cut the bell pepper into thin strips. Zest the lime.
4. Pickle the onion
In a bowl, put the textured vegetable protein in 0.5 2P | 0.75 3P cups of water until the liquid is absorbed. In a different bowl, combine the red onion with 1/4 cup of wine or cider vinegar, 1 tbsp of sugar and 2-3 tbsp of water. Marinate.
5. Cook the TVP
Heat a drizzle of oil in a pan over medium-high heat. Cook the TVP 2-3 minutes. Season with salt and pepper. Add the teriyaki sauce and cook 2-3 minutes.
6. Plate your dish
Garnish the lettuce leaves with the rice, TVP, vegetables, wafu sauce and sesame seeds. Add a dash of lime juice. Bon appétit!
120gTextured Vegetable Protein
140gJasmine Rice
80mlTeriyaki Sauce
80mlVegan Wafu Sauce
20gGrilled Sesame Seeds
2unitGreen Onion(s)
1unitRomaine Lettuce Heart(s)
1unitPepper(s)
1unitCarrot(s)
0.5unitRed Onion(s)
0.5unitLime
What you need
pan, bowl
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
7g
11%
cholesterol
0mg
fiber
5g
20%
protein
35g
saturated
1g
5%
sodium
1893mg
79%
sugar
17g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg