Harissa and Feta Beyond Meat® Sandwiches
with Fig-Onion Jam and Red Pepper Aioli
Ingredients: Russet potato • Veggie burger (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)) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Red onion • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • 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) • Red wine vinegar • Parsley • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract).
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
2 unit(s)
Beyond Meat®
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 unit(s)
Russet Potato
1 unit(s)
Red Onion
28 g
Spring Mix
7 g
Parsley
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Wheat)
2 tbsp
Fig Spread
(May contain traces of: Sesame, Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Wheat, Egg, Tree nuts)
1 tbsp
Red Wine Vinegar
(May contain traces of: Sesame, Soy, Fish, Milk, Mustard, Wheat, Egg, Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Harissa Spice Blend
Not included in your delivery
1 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Harissa Spice Blend. Toss to coat. Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, halve buns. Using fingers and keeping the crusts intact, pinch to remove 1/4 cup (1/2 cup) pea-sized breadcrumbs from top buns. Transfer crumbs to a large bowl. Add 1 tbsp (2 tbsp) milk. Stir to combine. Set aside to hydrate.
- On another unlined baking sheet, arrange buns cut-side up. Set aside.
- Roughly chop parsley.
- To a medium bowl, add roasted pepper pesto, mayo and half the feta. Season with salt and pepper. Stir to combine. This is your red pepper aioli.
- Heat a small pot over medium-high heat (same for 4 servings).
- While pan heats, peel, then cut onion into 1/4-inch pieces.
- When hot, add 1/2 tbsp (1 tbsp) oil and onions. Season with salt and pepper.
- Reduce heat to medium, then cook for 3-4 min, stirring often until onions are soft and golden.
- Add fig spread and vinegar. Cook for 2-3 min, stirring often until sticky and jam-like.
- Meanwhile, heat a large non-stick pan over medium-high.
- While pan heats, to the bowl with bread and milk mixture, add Beyond Meat®, half the parsley, remaining feta and remaining Harissa Spice Blend. Season with salt and pepper, then combine. Form mixture into two (four) 5-inch wide patties.
- When hot, 1 tsp (2 tsp) oil, then patties to the pan. Reduce heat to medium. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry for 3-5 min per side, until golden and cooked through.**
- Once patties are flipped, toast ciabatta in the top of the oven for 3-5 min until golden. (TIP: Keep an eye on buns so they don't burn.)
- Spread some of the red pepper aioli over top buns.
- Spread fig-onion jam over bottom buns.
- Stack patties and spring mix on bottom buns. Close with top buns.
- Divide Beyond Meat® sandwiches and potato wedges between plates.
- Sprinkle remaining parsley over potatoes.
- Serve remaining red pepper aioli alongisde.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef.**
