package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
tablespoon canola oil
cup shallots, diced
cup red bell pepper, cut into a ½-inch dice
tablespoons minced, peeled fresh ginger (about 2-inch piece)
tablespoons red curry paste
teaspoon gochugaru (Korean chili flakes) or red pepper flakes
tablespoons soy sauce
can (14 oz) unsweetened coconut milk
tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese
cups cooked white rice such as Jasmine
seedless cucumber, thinly sliced
scallions, white and light green parts, sliced on a bias
Heat oil over medium heat in a skillet.
Once oil is simmering, add shallots and red pepper. Saute until fragrant, 2-3 minutes, then add ginger and cook until fragrant, about 1 minute.
Add curry paste and red pepper flakes, cook for 1 more minute.
Whisk in soy sauce and coconut milk. Bring to a simmer and continue to simmer for 2-3 minutes to slightly thicken. Turn off heat and whisk in Nature's Fynd Dairy-Free Cream Cheese.
Chop cooked Breakfast Patties and add to the sauce. Stir to combine.
Divide rice into 4 bowls, ladle sauce over the rice. Garnish with cucumbers, carrots, scallions. Sprinkle sesame seeds and cilantro. Drizzle with chili oil and serve with a lime wedge on the side.
Per serving (1 cup): Calories: 450 kcal, Fat: 24 g, Sat Fat: 9 g, Sodium: 1480 mg, Carbohydrates: 47 g, Protein: 13 g
Allergen information: Coconut in coconut milk, soy in breakfast patties, sesame in garnish if using sesame seeds.