Loaded Greek Plant-Based Protein Shred and Potato Wedges
with Lemon-Yogurt Sauce and Feta- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Milk
- Egg
- Fish
- Tree nuts
- Sesame
- Triticale
- Peanuts
- Mustard
Loaded Greek fries are a restaurant favourite you can easily make in your own kitchen. Filled with plant-based protein shreds, feta and yogurt sauce, these crisp wedges are sure to become a hit with your family. Ingredients: Russet 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) • Roma tomatoes • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Roasted red pepper pesto (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) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic • Green onion.
Ingredients
200 g
Plant-Based Protein Shreds
3 unit(s)
Russet Potato
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
½ cup
Feta Cheese, crumbled
(Contains: Milk)
6 tbsp
Yogurt Sauce
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
8 g
Mediterranean Spice Blend
(May be present: Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 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 and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 1/2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 1/2 tbsp oil per sheet.) Season with half the Mediterranean Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add garlic and remaining Mediterranean Spice Blend.
- Cook for 1 min, stirring often, until fragrant.
- Stir in pesto and 1 tbsp (2 tbsp) water. Season with salt and pepper.
- Remove from heat. Cover to keep warm.
- Meanwhile, thinly slice green onion.
- Cut tomato into 1/4-inch pieces.
- Drain olives, then roughly chop.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Meanwhile, in a small bowl, combine yogurt sauce, 1 tsp (2 tsp) lemon juice, lemon zest and half the green onions.
- Divide wedges between plates.
- Top with protein shred mixture.
- Sprinkle with feta, tomatoes and olives.
- Drizzle with lemon yogurt sauce.
- Sprinkle with remaining green onions.
- Squeeze a lemon wedge over top.
If you've opted to get plant-based protein shreds, prep and cook in the same way as the recipe instructs you to prep and cook pork, tossing occasionally for 6-8 min, until cooked through.**
