Maple-Mustard Glazed Plant-Based Protein Shreds

• Meanwhile, trim snap peas.
• Peel, then mince or grate garlic.
• Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges. 
• Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine.

• Heat a large non-stick pan over medium-high heat. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds.
• Cook, tossing occasionally until cooked through, 6-8 min.**
• Transfer plant-based protein shreds to a plate. Carefully wipe the pan clean.

• Meanwhile, reheat the same pan over medium-high. When the pan is hot, add snap peas and 2 tbsp (4 tbsp) water. 
• Cook, stirring occasionally, until water evaporates, 2-3 min. 
• Add 1 tbsp (2 tbsp) butter and half the garlic.
• Cook, stirring often, until snap peas are tender-crisp, 1 min. Season with salt and pepper.
• Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. 
• Transfer snap peas to a plate. Cover to keep warm. 

• Reheat the same pan over medium. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. 
• Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. 
• Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until thickened slightly, 1 min. 
• Season with salt and pepper. 
• Add plant-based protein shreds to the pan, then flip to coat. 
• Remove the pan from heat.

• Divide plant-based protein shreds, potato wedges and snap peas between plates.
• Spoon any remaining glaze from the pan over plant-based protein shreds.

If you've opted to get plant-based protein shreds, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.** Transfer plant-based protein shreds to a plate. Carefully wipe the pan clean.