Honey glazed carrots with veggie nuggets
with rice, cucumber and peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
White long grain rice
5 piece
Plant-based nuggets
(Contains Wheat, Barley, Gluten, Soy May be present Mustard)
1 piece
Carrot
1 piece
Garlic
1 piece
Onion
5 milliliters
Sesame oil
(Contains Sesame)
25 g
Teriyaki sauce
(Contains Soy, Wheat)
¼ bunch
Scallions
¼ sachet(s)
Gomashio
(Contains Sesame)
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
[Persian] cucumber
5 g
Fresh basil
(May be present Celery)
½ sachet(s)
Sesame seeds
(Contains Sesame May be present Tree nuts, Peanuts)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a pot or saucepan with boiling water, cook the rice for 10 - 12 minutes
- Cut the onion into half rings crush the garlic.
- Finely chop the scallions and separate the white part from the greens.
- Cut the carrot into thin crescents. Thinly slice the cucumber.
- Heat a drizzle sunflower oil in another frying pan over medium- high heat. Add the vegan nuggets to the pan and fry for 6 - 8 minutes, or until golden-brown. Remove from the pan.
- Heat a light drizzle olive oil in a frying pan over medium-high heat. Add the onion, the white part of the scallion and the garlic. Fry for 1 minute, then add the carrots, fry for 5 - 6 minutes.
- In the meantime, in a small bowl, add the soy sauce*, teriyaki sauce, half of the white wine vinegar and the honey, Wisk to combine.
Tip: If you like it spicy add 1tsp of sambal to give it an extra boost.
*Take care, this ingredient is salty! Use as preferred.
- Add the sauce to the carrots, season to taste with salt and pepper. Turn off the heatf when the sauce has thickened.
- In a salad bowl, add the sesame oil, remaining white wine vinegar, basil leaves, cucumber, salt & pepper, mix all the ingredients to combine. Keep a portion of cucumber plain on the side for the kids if preferred.
- Serve the rice in deepplates, with the carrots and the veggie nuggets. Add the cucumber salad on the side.
- For parents garnish the carrots with gomashio. And the cucumber salad with the sesame seeds. topped with the green parts of the scallion
- Garnish the rest of the dish with the peanuts.