Lemon-Pepper Plant-Based Protein Shreds
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Lemon-Pepper Plant-Based Protein Shreds

Lemon-Pepper Plant-Based Protein Shreds

with Spinach Caesar Salad

Lemon-pepper and Parmesan impart hearty plant-based protein shreds with classic Caesar salad flavours. It's simple, convenient and delicious.

Tags:
Quick
Allergens:
Barley
Wheat
Milk
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

113 g

Baby Spinach

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate34 g
Sugar2 g
Dietary Fiber4 g
Protein25 g
Cholesterol25 mg
Sodium1640 mg
Trans Fat0.3 g
Potassium450 mg
Calcium225 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Zester
Large Bowl
Small Bowl

Instructions

Cook plant-based protein shreds
1
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Season with half the Lemon-Pepper Seasoning and salt. Cook, tossing occasionally until cooked through, 6-8 min.**
  • Transfer to a plate. Cover to keep warm. Carefully wipe the pan clean. 
Prep
2
  • Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
  • Peel, then mince or grate garlic.
Make croutons
3
  • Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
  • Add ciabatta pieces and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
  • Reheat the same pan (from step 1) over medium.
  • When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min.
  • Return croutons to the same large bowl to cool slightly, 5 min.
Make dressing
4
  • Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
Make salad
5
  • Add spinach, croutons and half the dressing to another large bowl. Toss to combine.
Finish and serve
6
  • Divide salad between plates. Top with plant-based protein shreds.
  • Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.
  • Squeeze a lemon wedge over top, if desired.
7

If you've opted to get plant-based protein shreds, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Season with half the Lemon-Pepper Seasoning and salt. Cook, tossing occasionally until cooked through, 6-8 min.** Transfer to a plate. Cover to keep warm. Carefully wipe the pan clean. 

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