Tex-Mex Plant-Based Protein Shreds Stew
with Sour Cream and Tortilla Crumble
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients: 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) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Plant-Based Protein Shreds
42.5 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
113 g
Corn Kernels
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Yellow Onion
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Sesame, Milk, Gluten, Fish, Egg, Crustaceans, Wheat, Sulphites, Soy)
4 tbsp
Tomato Sauce Base
(May contain traces of: Sesame, Milk, Gluten, Fish, Egg, Crustaceans, Wheat, Sulphites, Soy, Mustard, Tree nuts)
2 tbsp
Chipotle Sauce
(Contains: Milk, Mustard, Egg, Soy May contain traces of: Sesame, Milk, Gluten, Fish, Egg, Crustaceans, Wheat, Sulphites, Soy, Mustard, Tree nuts)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Sesame, Milk, Wheat, Mustard, Tree nuts, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
- Heat a large pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, onions and corn. Season with salt and pepper. Cook for 4-6 min, stirring often, until tender-crisp and golden.
- Transfer veggies to a plate.
- Reheat the same pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt and pepper. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add veggies, Tex-Mex paste, chipotle sauce, beef stock powder and tomato sauce base. Stir to combine.
- Add 1 1/2 cups (2 1/2 cups) water. Bring to a simmer over high. Reduce heat to medium. Cook for 4-7 min, stirring occasionally, until veggies are tender and stew has thickened slightly. (TIP: If you prefer a brothier consistency, add water, 1-2 tbsp at a time.)
- Meanwhile, open one corner of tortilla chip packet. Using hands or a pot, crush chips until they are 1/2-inch pieces.
- Season stew with salt and pepper.
- Divide stew between bowls.
- Top with half the crushed tortilla chips (use all for 4 servings).
- Dollop sour cream over top.
- Sprinkle feta over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.
