Karana Mince Made From Whole Plants

  • KARANA Jackfruit (young jackfruit, water)
  • Water
  • Pea protein
  • Canola oil
  • Methylcellulose
  • Salt
  • Natural flavours
  • Vegetable juice (colour)
  • Citric acid
Serving size 1/2 cup (113g)

Amount per serving
Calories 190
    % Daily value *
Total Fat (g) 14g 18%
Saturated Fat (g) 1 5%
Trans Fat (g) 0
Cholesterol (mg) 0 0%
Sodium (mg) 290 13%
Total Carbohydrates (g) 9 3%
Dietary Fiber (g) 5 18%
Total Sugars (g) 0
Added Sugars (g) 0 0%
Protein (g) 8
Vitamin D0mcg 0 0%
Calcium (mg) 52 4%
Iron (mg) 3 15%
Potassium (mg) 142 4%

* the % Daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Mince Recipes:

Ingredients:

• 350g KARANA Mince
• 1 tsp cumin seed
• 1 tsp coriander seed
• 1 cup chopped yellow onion
• 2 tbsp fresh chopped garlic
• 1⁄2 cup cilantro stems
• 1⁄2 teaspoon mugra chile
• Salt

Preparation:

1. Toast the coriander and cumin seed in a pan until
fragrant.
2. Let cool, grind and set aside.
3. Chop onion, garlic and cilantro together until very fine.
4. Mix mince with salt chile and spices.
5. Add chopped vegetables and mix well.
6. Refrigerate for 1 hour or overnight.
7. Form around skewers or into patties.
8. Grill or pan fry as desired.
9. Serve in a wrap of warmed roti with pickled red onion,
tamarind chutney and cilantro raita. Can also be served as part of plate with rice, vegetables or with a dip as an appetizer.

Ingredients:

• 350g KARANA Mince
• 1⁄4 cup onion
• 1 tbsp garlic
• 1 tsp salt
• 1⁄8 tsp black pepper
• 1⁄8 tsp chili flakes
• 1⁄4 tsp fennel seed, ground
• 1⁄4 cup vegan grate parmesan
• 2 tbsp egg substitute
• 2 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 1⁄4 cup panko breadcrumbs

Preparation:

1. Sauté onions and garlic in 1 tbsp of olive oil.
2. Let cool.
3. Combine spices and mix.
4. In a medium bowl add spices to KARANA mince.
5. Mix well add onion, garlic, vegan-egg, oil and parsley
and mix well.
6. Add breadcrumbs and gently mix.
7. Refrigerate for half hour up to overnight.
8. Form into balls and brown in oil.
9. Add your favorite tomato sauce to cover and simmer
for 5-10 minutes. They can also be finished in the oven
without sauce at 190C for 10 minutes.

With spaghetti
Simmer meatballs with your tomato sauce. Serve 3-5
meatballs with 120g of cooked spaghetti tossed tomato
sauce finish with chiffonade of basil. Offer additional
vegan parmesan on side.

Can also be served as an appetizer or sandwich.

Ingredients:

MEATBALLS

• 12 oz Karana™ Mince
• 2 tbsp lemongrass, chopped
• 1 tbsp garlic, minced
• 2 tbsp coriander, finely chopped
• 1 tbsp sugar
• 1 tsp salt
• Pinch white pepper

VEGAN NOUC CHAM

• 2 cups vegetable broth
• 4 tbs sugar
• 1 tsp soy sauce
• 1 tsp mushroom powder
• 1 tsp bird chiles, finely
• chopped
• Lime juice of two lime

TO SERVE

• Vermicelli noodles
• Lettuce
• Cucumber, ribboned
• Carrot, ribboned
• Coriander
• Perrilla
• Mint

Preparation:

1. Combine all meatball ingredients in a bowl and refrigerate
for 1 hour.
2. Meanwhile prepare nouc cham and garnishes.
3. After an hour, form meatballs into 1 inch ball.
4. Heat a large skillet on medium-high heat.
5. Brown meatballs well, cover, lower heat and cook through
for 3 minutes. Cook to internal temperature of 70C.
6. Reduce broth with sugar to ½ cup. Add mushroom powder, chiles and soy and cool.
7. Add lime juice and adjust seasoning to taste. Broth can be made a day ahead and will last refrigerated for 1 week.
8. Prep lettuces, herbs, and noodles. Toss, place into four large bowls and top with warm meatballs.
9. Serve nouc cham, sliced chillis and extra limes on the side.

Shreds Recipes:

Ingredients:

• 350g KARANA shreds
• 1 cup ketchup
• 60g apple cider vinegar
• 1⁄2 tsp liquid smoke
• 1⁄2 tsp chili flakes
• 1 tsp coriander, ground
• 1⁄4 tsp celery seed
• 1 tbspn prepared yellow
mustard
• 1 tablespoon salt

Preparation:

1. Mix all ingredients.
2. Coat shreds in 1⁄2 cup sauce.
3. Bake at 200C for 20 minutes.
4. Let cool and mix with the other half cup sauce.
5. Bring to serving temperature and hold in warmer.
6. Serve on a toasted roll with herbed cole slaw as a
sandwich, as part of nachos or in a wrap.

Ingredients:

• 230g KARANA shreds
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1 tsp salt
• Pinch oregano
• Red pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp lemon juice

Preparation:

1. Mix all the ingredientes
and let marinate for 4 -24 hours.
2. Heat a 12 inch cast iron pan on high heat
with 1 tbsp of vegetable oil.
3. Add marinate shreds and cook for 3-5 minutes
until it is brown.
4. Turn over and continue to cook stirring occasionally
until well browned through out with crispy edges.
5. Serve on warmed tortillas with chopped onions
and cilantro.
(Also can be used for quesadilla, burritos and nachos.)

Ingredients:

• 350g KARANA shreds
• 4 cloves garlic, sliced thin
• 2 shallots, sliced thin
• 2 bird chili, sliced thin
• 2 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp vegan Sambal Olek
• 1 tbsp vegan ‘fish’ sauce
(optional)
• 1 bunch Thai basil, torn
• Juice of 1 lime

Preparation:

1. In a medium wok or large sauté pan heat 1 tbsp of the oil over high heat until just smoking, add shreds, toss with oil and allow to brown on 1 side about 2-3 minutes.
2. Turn over and repeat.
3. Remove shreds to a plate.
4. Heat the other tbsp of oil in the pan on medium high.
5. Add garlic, shallot and chili, lower heat to medium.
6. Cook while stirring and lightly brown, add shreds and toss to combine.
7. Add liquids and combine take off heat and add basil, toss to wilt.
8. Add lime juice and combine.
9. Hold in warmer for service.
10. Serve on to of warm white rice and garnish with basil leaves and lime wedges. Can also be served on top of mixed greens or in a steamed bun.

Ingredients:

• 1kg KARANA™ Shreds
• 400g vegetarian char siu sauce
• 3 tbsp vegetable oil

Preparation:

1. Mix all the ingredients well.
2. Spread on sheet pan
3. Layer the shreds 1-1.5cm thick.
4. Bake for 15 minutes at 230ºC.
5. Option to finish under the grill to add char.
6. Be careful to not overcook and dry out the meat.
7. Garnish and serve

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