Middle Eastern Plant-Based Protein Stuffed Flatbreads
with Cucumber Salad and DIY Muhammara- Soy
- Milk
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Milk
Ingredients: 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)) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Cucumber • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • 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) • Shallot • Sunflower seeds • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Parsley • Garlic • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Impossible™ Burger Patties
(Contains: Soy)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Lemon
¼ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
28 g
Sunflower Seeds
7 g
Parsley
2 unit(s)
Garlic, cloves
3 unit(s)
Mini Cucumber
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Peel and cut half the shallot into 1/4-inch pieces. Cut remaining shallot into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Halve cucumbers lengthwise. Cut into
1/2-inch moons. - Roughly chop parsley.
- Zest, then juice lemon.
- To a medium bowl, add sliced shallots, half the lemon juice and 1/4 tsp (1/2 tsp) sugar. Stir to combine. Set aside.
- Open one side of the package of sunflower seeds. Using a rolling pin or heavy-bottomed pot, crush sunflower seeds in the package until broken into small crumbs (or finely chop if you prefer).
- Heat a large non-stick pan over medium.
- When hot, add sunflower seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a large bowl, add plant-based protein, diced shallots, Chili-Cumin Spice Blend, half the parsley, half the garlic and half the lemon zest. Season with salt and pepper, then combine. Roll mixture into 2 (4) equal-sized balls.
- Lay flatbreads vertically on a cutting board. Place 1 meatball onto the bottom half of each flatbread, then press down to flatten. Fold the top half of each flatbread over beef mixture and gently press together.
- Cut folded flatbreads in half.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp oil. (NOTE: Work in 2 batches for 4 servings, using 1 tbsp oil per batch.) Using tongs, sear cut sides of flatbreads for 1 min. Then cook top and bottom for 1-2 min per side, until golden.
- Transfer flatbreads to an unlined baking sheet. Bake in the middle of the oven for 5-7 min, until cooked through.**
- Meanwhile, to the bowl with sliced shallots, add remaining garlic, yogurt and Dill-Garlic Spice Blend, then mix to combine. Add cucumbers and remaining parsley Season with salt and pepper, then stir to combine.
- To a small bowl, add pesto, toasted sunflower seeds, remaining lemon zest and remaining lemon juice. Season with salt and pepper, then stir to combine. (NOTE: This is your muhammara.)
- Divide stuffed flatbreads and cucumber salad between plates.
- Serve muhammara in a bowl alongside.
If you've opted to get plant-based protein, prep and cook the same way the recipe instructs you to prep and cook beef.**
