Karana Mince Made From Whole Plants
- Unbelievably meat like
- Made from just 8 ingredients
- Ready for flavour
- KARANA Jackfruit (young jackfruit, 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.
Boti Kabob
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.
Italian Style Meatballs
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.
BUN CHA BOWL
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.