Maple-Mustard Glazed Plant-Based Protein Shreds
with BBQ-Spiced Wedges and Sugar Snap Peas- Mustard
- Sulphites
- Soy
- Milk
- Soy
- Crustaceans
- Wheat
- Milk
- Sesame
- Sulphites
- Egg
- Gluten
- Fish
- May contain traces of allergens
- Mustard
- Tree nuts
- Peanuts
You can't go wrong with classic Canadian flavours like maple and mustard. Potato wedges get tossed in BBQ Seasoning for added smokiness to complement the sweetness of the maple syrup-glazed plant-based protein shreds. 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) • Sugar snap peas • Lemon • Maple syrup • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Garlic.
Ingredients
200 g
Plant-Based Protein Shreds
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish, May contain traces of allergens, Mustard)
2 unit(s)
Garlic, cloves
2 unit(s)
Russet Potato
1 tbsp
BBQ Seasoning
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
113 g
Sugar Snap Peas
½ tbsp
Soy Sauce
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Sulphites, Soy)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in middle and top racks, rotating sheets halfway through.)
- 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.
Glaze and plate plant-based protein shreds in the same way as the recipe instructs you to glaze and plate the chicken thighs.
