Thai Green Veggie Rice Bowl - Thai Veggie Meals


  • 1 tsp vegetable oil
  • 2 x 220g Vivera veggie soya mince
  • 4 spring onions, finely sliced
  • 2 garlic cloves, finely grated or crushed
  • 2 chillies, seeded and finely sliced
  • 160g green beans, cut into 4cm pieces
  • 240g sugar snaps
  • 2 medium carrots, peeled then peeled into ribbons
  • 2 tsp soy sauce 2 tsp soft brown sugar 1 lime, zested and juiced
  • 2 tbsp roughly chopped basil leaves
  • 2 tbsp roughly chopped coriander
  • 1 tbsp roughly chopped mint leaves
  • 2 x 250g Tilda microwaveable jasmine rice


Calories columnFat columnSaturates columnSugars columnSalt column
420 per serving
21% %GDA
6g per serving
17% %GDA
1g per serving
5% %GDA
13g per serving
14% %GDA
2.10g per serving
35% %GDA


  1. Heat a wok or sauté pan until hot.

  2. Add the oil and the veggie mince and stir fry for 2 minutes until just browning.

  3. Add the spring onions, garlic and 2/3 of the chilli and cook for another minute then add 500ml water and bring to the boil.

  4. Crumble in the stock cube and stir to combine, then add the green beans and sugar snap peas and simmer for 2-3 minutes until just tender.

  5. Stir in the carrot strips, soy, sugar, lime zest and juice and cook for 1 minute.

  6. Stir in ¾ of the herbs and serve with the rice, heated according to packet instructions.

  7. Scatter the remaining herbs and chilli over the top.