Sticky Hoisin Meatless Meatballs
1 pack Vegie Delights Meatless Meatballs
1 1/2 cups brown rice
60g roasted peanuts, chopped
2 asian shallots, finely sliced
1/4 bunch coriander, leaves and stalks finely chopped
1/2 cup (125ml) hoisin sauce
Quick pickled carrots
1/4 cup rice vinegar
2 tablespoons raw sugar
1/2 teaspoon sea salt
3 small (250g) carrots, peeled and sliced into strips
Cucumber zucchini salad
1 small (85g) cucumber, finely sliced on the round
1 small (160g) zucchini, finely sliced on the round
1 teaspoon (5ml) sesame oil
3 teaspoons (15ml) lemon juice
Make the quick pickled carrots by whisking together rice vinegar, raw sugar, sea salt and 60ml boiling water.
Add carrots, toss to coat and set aside, until ready to serve.
Cook the brown rice according to packet instructions.
Toss ingredients for cucumber zucchini salad together in a small bowl and set aside.
Heat oven to 180C and cook Vegie Delights Meatless Meatballs according to instructions.
Warm the hoisin sauce on the stove in a medium frypan for 5 minutes on low heat, and once Meatless Meatballs are cooked add to pan and toss to coat.
When all ingredients are ready, divide cooked rice between 4 bowls or plate, top with sticky hoisin Meatless Meatballs, cucumber zucchini salad, quick pickled carrot, peanuts, shallots and coriander and serve.