BBQ Dry-Rub Plant-Based Protein Shreds
with Corn and Ranch Dressing
Summer is perfect for a family BBQ! Enjoy BBQ-spiced plant-based protein shreds, corn and golden roasted potatoes! You'll never want butter on corn again after you try it slathered in ranch dressing!
Ingredients: Yellow potato • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Thaw-friendly corn (corn, modified vinegar) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
200 g
Plant-Based Protein Shreds
1 tbsp
BBQ Seasoning
( )
113 g
Corn Kernels
4 tbsp
Ranch Dressing
( )
350 g
Yellow Potato
1 tsp
Garlic Salt
()
1 unit(s)
Green Onion
1 tbsp
Unsalted Butter*
()
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Cut potatoes into 1/4-inch thick rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the top of the oven until tender, 24-25 min.
- Combine plant-based protein shreds, BBQ seasoning, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil in a medium bowl. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally, until cooked through, 6-8 min.** Transfer to a plate.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add corn and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.
- Meanwhile, thinly slice green onion.
- In a small bowl, stir together ranch and half the green onions. Season with salt and pepper.
- Divide plant-based protein shreds, corn and potatoes between plates.
- Drizzle some ranch dressing over corn, then sprinkle with remaining green onions.
- Serve with remaining ranch dressing on the side.
