Carb Smart Wonton-Inspired Beyond Meat® Meatballs
with Stir-Fried Veggies- Soy
- Mustard
- Sesame
- Wheat
- Sulphites
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Wheat
- Tree nuts
- Triticale
- Mustard
- Sesame
- Peanuts
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Zucchini • Sweet bell pepper • Edamame (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Beyond Meat®
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
113 g
Edamame
(Contains: Soy)
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Sulphites, Milk, Crustaceans, Egg, Fish, Gluten, Wheat)
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Wheat, Tree nuts, Triticale, Mustard, Sesame, Peanuts)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Soy, Sulphites, Milk, Crustaceans, Egg, Fish, Gluten, Wheat, Tree nuts, Mustard, Sesame)
0.17 cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Milk, Egg, Fish, Wheat, Mustard, Sesame)
Not included in your delivery
0.38 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Meanwhile, to a large bowl, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt.
- Crumble in Beyond Meat® patties. Season with pepper, then combine.
- Roll mixture into 10 (20) equal-sized meatballs.
- To one side of a parchment-lined baking sheet, add peppers, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to coat.
- On the other side of the baking sheet, arrange meatballs. (NOTE: For 4 servings, arrange meatballs on another parchment-lined baking sheet.)
- Roast in the middle of the oven until peppers are tender and meatballs are cooked through, 10-12 min.** (NOTE: For 4 servings, roast meatballs in the top of the oven. Continue to roast peppers in the middle of the oven.)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, pepper, zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 8-10 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min.
- Remove from heat. Add meatballs, then toss to coat.
- Divide veggies between plates. Top with peppers, Beyond Meat® meatballs and any remaining sauce from the pan.
- Drizzle with chili-garlic sauce, if desired.
- Sprinkle green onion greens over top.
If you've opted to get Beyond Meat®, prep and cook in the same way the recipe instructs you to prep and cook pork.** Disregard tip to add an egg to mixture.
