In honour of Meat-Free Monday, we’re bringing you a recipe that not only tantalises your taste buds but also celebrates the art of plant-based cooking. Introducing Soya Mince and Asian Stir-Fry Pitas – a fusion of flavours and textures that will have even the most devoted meat lovers coming back for seconds. Recipe compliments of McCain.

Prep Time: 5 – 10 minutes | Cooking Time: 5 – 10 minutes Serves: 4 -6

Ingredients

• 2 cups of McCain Asian Stir Fry mix
• 1 cup of soya mince
• 1 ½ cup of hot boiling water
• 4 tablespoons of coconut oil
• ½ red onion chopped into strips
• 1 jalapeno sliced (optional)
• 2 cloves of fresh garlic chopped
• 2 teaspoons of stir fry spice
• 1 teaspoon of paprika
• 1 teaspoon of turmeric
• 2 tablespoons of soy sauce
• Handful of bean sprouts
• 1 teaspoon of sesame seeds for garnish (optional)

Method

1. Add the soya mince to a bowl and add the boiling hot water. Soak for about 3 minutes. After 3 minutes strain the soya mince (this is to drain the excess water).
2. Melt the coconut oil in a wok and add the jalapeno and onions. Stir fry it until the onions are semi-golden brown.
3. Add the garlic and stir until golden brown.
4. Add the stir-fry spice, paprika, and turmeric and allow to fry in the oil for a couple of seconds.
5. Add the soy sauce and stir-fry it.
6. Add the frozen Asian stir fry mix and stir fry until semi-soft.
7. Add the soya mince and continue to stir fry.
8. Add the bean sprouts and stir fry for about 5 minutes. Add sesame seeds for garnish.
9. Your stir fry is ready to serve on pita or roti.