Creamy Garlic Plant-Based Protein Shreds and Spinach
with Smashed Potatoes
Tonight's dinner is truly restaurant-worthy! A quick and effortless creamy garlic spinach sauce is draped over plant-based protein shreds and equally delectable smashed potatoes!
Ingredients: Red 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) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives • Garlic.
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
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
350 g
Red Potato
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
1 tbsp
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Sulphites, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Fish, Egg, Crustaceans, Gluten)
7 g
Chives
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.13 tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper. Toss to coat.
- Transfer to a plate. Cover to keep warm.
- Meanwhile, roughly chop spinach.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- When potatoes are done, heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)
- Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Add Dijon and any juices from the plate with protein shreds. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
- Remove the pan from heat.
- Add half the chives to smashed potatoes, then stir to combine.
- Divide smashed potatoes between plates, then top with plant-based protein shreds.
- Spoon sauce over protein shreds and potatoes.
- Sprinkle remaining chives over top.
If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper. Toss to coat. Transfer to a plate. Cover to keep warm.
Top final plates with protein shreds.
