Ingredients

• Ingredients 30 x Garden Gourmet® Vegan Nuggets 100 ml Vegan Teriyaki sauce 20g fresh coriander to garnish Ginger rice: 125g ginger, peeled and finely chopped 3 x garlic cloves, peeled and finely chopped 100g onions, peeled and finely chopped 20g vegetable oil 450g jasmine rice 900ml water Cracked black pepper Asian coleslaw: 750g pointed red cabbage 750g pointed green cabbage 600g cucumbers (approx. 1.5 cucumbers) 250 ml soya yogurt 25g fresh coriander 30g peanuts 2 x lime

Preparation

• Method 1. To cook the ginger rice – Peel the ginger, onions and garlic and chop it finely 2. Heat up the oil in a pot and brown the chopped vegetables without them taking too much colour. Add the rice and stir well 3. Add water to the pot and put on a lid on. Bring it to the boil and let it simmer on low heat for 10 mins and let it hereafter rest in the pot for 5-10 minutes before serving 4. To make the slaw – Chop the pointed cabbage finely and cut the cucumbers in coarse pieces 5. Chop the coriander and the nuts coarsely and mix it with the cabbage 6. Grate the lime peel with the fine side of the grater and juice the lime 7. Mix the lime peel and juice with the yoghurt and mix it with the cabbage just before serving 8. To cook the nuggets – To cook the nuggets, place on a lined backing tray with greaseproof paper and bake in preheat oven to 180⁰C from frozen: 8 minutes 9. To serve – Skewer three crispy nuggets (per portion) on some grill skewers with the slaw, ginger rice, teriyaki sauce and garnish with coriander. Chef’s tip: This recipe is also great as a family starter to share.