The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hoisin Tempeh Mince, Pickled Carrot & Ginger Rice
Hoisin adds big flavour to dishes fast – especially our hearty tempeh mince. Stuff the savoury-sweet mix into crisp lettuce leaves with pickled carrot and spring onion, then pair with ginger-scented rice.
Ready in 20
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 little gem lettuce
- 1 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 2 carrot
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 50g edamame beans (Soya)
- 180g tempeh mince (Soya) (Tempeh (soya beans, water, tempeh culture (rice flour, inoculum)), rapeseed oil, salt, yeast extract, onion powder, cumin, black pepper)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 spring onion
Nutritional Information
Calories: 609
Protein: 27g
Carbs: 63g
Fat: 26g
Ingredients
- 0g tempeh mince (Soya) (Tempeh (soya beans, water, tempeh culture (rice flour, inoculum)), rapeseed oil, salt, yeast extract, onion powder, cumin, black pepper)
- 6 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 2 tbsp apple cider vinegar (use half)
- 1 tbsp maple syrup (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 50g edamame beans (use half) (Soya)
- 2 spring onion
- 1 little gem lettuce (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 carrot
Nutritional Information
Calories: 663
Protein: 28g
Carbs: 75g
Fat: 27g
Hoisin Tempeh Mince, Pickled Carrot & Ginger Rice
Hoisin adds big flavour to dishes fast – especially our hearty tempeh mince. Stuff the savoury-sweet mix into crisp lettuce leaves with pickled carrot and spring onion, then pair with ginger-scented rice.
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Cooking Instructions
- Make the pickled carrots; peel the carrots into ribbons and place in a medium bowl with the vinegar, half the maple syrup and a pinch of sea salt. Leave to pickle. Thinly slice the spring onions. Trim the lettuce and separate the leaves.
- Heat a medium frying pan with 2 tsp oil on a medium-high heat. Cook the tempeh for 4-5 mins, turning occasionally, until golden. Stir in half the garlic and the ginger puree, then add hoisin and the remaining maple syrup. Stir to coat, then cook for a further minute until the sauce has heated through.
- Meanwhile, heat another medium frying pan with 1 tsp oil on a medium heat. Cook the remaining ginger and garlic puree for 30 seconds, then add the edamame beans and rice, breaking it up with a spoon. Cook for 2-3 mins, or until piping hot. Season with a pinch of sea salt and black pepper.
- Stuff the lettuce leaves with the pickled carrot. Top with the tempeh and the spring onions. Serve the ginger rice on the side.
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