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.
Vegan Sunflower Mince Stir-fry with Brown Rice & Smashed Cucumber
Cooling smashed cucumber – tossed with garlic, vinegar and chilli – is the perfect contrast to sizzling stir-fried sunflower mince. Pair both with healthy pak choi and plenty of nutty brown rice.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 100g rice (brown) (100% Brown Rice)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pak choi
- 2 spring onion
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh coriander
- 1 midi cucumber
- 80g mangetout
- 36g sunflower mince (Sunflower mince)
Nutritional Information
Calories: 460
Protein: 19g
Carbs: 54g
Fat: 18g
Ingredients
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 80g mangetout (use half)
- 1 pak choi (use half)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 36g sunflower mince (use half) (Sunflower mince)
- 2 spring onion
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 handful of fresh coriander (use half)
- 1 midi cucumber (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 529
Protein: 19g
Carbs: 55g
Fat: 25g
Vegan Sunflower Mince Stir-fry with Brown Rice & Smashed Cucumber
Cooling smashed cucumber – tossed with garlic, vinegar and chilli – is the perfect contrast to sizzling stir-fried sunflower mince. Pair both with healthy pak choi and plenty of nutty brown rice.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 medium frying pans, 2 medium bowls, a sieve & a rolling pin
Get started
- Add the rice to the saucepan and boil for 25-30 mins
- In the final 3 mins, add the mangetout to the saucepan, then drain together and return to the pan
- Meanwhile, place the sunflower mince into a medium bowl and cover with cold water. Leave for 10 mins, then drain
Make the smashed cucumber
- Using a small saucepan or rolling pin, bash the cucumber, then cut into large chunks. Roughly chop the coriander
- In the other medium bowl, combine the cucumber, coriander, rice vinegar and half the chilli paste (for those who'd like the heat). Mix well and set aside
Cook the greens
- Thinly slice the spring onions. Trim and cut the pack choi into bite-sized pieces
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pak choi, spring onion and half the ginger & garlic paste. Cook for 4-5 mins, until softened. Season with salt and pepper
Get sizzlin'
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sunflower mince and cook for 4-5 mins, until golden brown
- Add the tamari, maple syrup, remaining ginger & garlic paste and the remaining chilli paste (for those who'd like the heat) and cook for 1-2 mins
Plate up
- When ready, stir the greens through the cooked rice
- Share the sunflower mince between bowls, with the veggie rice and cucumber salad alongside. Drizzle over any remaining dressing from the cucumber bowl
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