Smart BBQ-Spiced Plant-Based Protein Shreds
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Smart BBQ-Spiced Plant-Based Protein Shreds

Smart BBQ-Spiced Plant-Based Protein Shreds

with Warm Potato Salad and Green Onion Sour Cream

We know you'll be wishing you had leftovers after tonight's dinner: Enjoy the warm dill pickle potato salad with green beans and BBQ-seasoned plant-based protein shreds.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Red 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) • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • 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) • Green onion • 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) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Calorie Smart
Carb Smart
Veggie
Allergens:
Sulphites
Egg
Mustard
Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

9 g

BBQ Seasoning

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

300 g

Red Potato

170 g

Green Beans

90 mL

Dill Pickle, sliced

2 tbsp

Mayonnaise

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

1 tbsp

Whole Grain Mustard

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

4 g

Garlic Salt

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

1 unit(s)

Green Onion

1 unit(s)

Sour Cream

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

0.06 tsp

Salt*

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Nutrition Values

Calories580 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate42 g
Sugar7 g
Dietary Fiber7 g
Protein23 g
Cholesterol20 mg
Sodium2180 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium125 mg
Iron2.5 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

Large Pot
Measuring Spoons
Strainer
Small Bowl
Large Non-Stick Pan

Cooking Steps

Cook potatoes
1
  • Cut potatoes into 1-inch pieces.
  • Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 4.)
Prep and make green onion sour cream
2
  • Meanwhile, trim green beans, then cut into 1-inch pieces.
  • Drain pickles, reserving pickle juice, then finely chop.
  • Thinly slice green onions.
  • Add 1 tbsp (2 tbsp) green onions and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
Cook plant-based protein shreds
3
  • Heat a large non-stick pan over medium heat.
  • When the pan is hot, add 1/2 tbsp oil, then plant-based protein shreds. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Season with pepper, BBQ Seasoning and half the garlic salt.
  • Cook, tossing occasionally for 6-8 min, until cooked through.**
Cook green beans
4
  • After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min.
  • Drain and return potatoes and green beans to the same pot, off heat.
Make potato salad
5
  • Add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired.)
Finish and serve
6
  • Divide plant-based protein shreds and potato salad between plates.
  • Dollop green onion sour cream over plant-based protein shreds.
7

If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp oil, then plant-based protein shreds. (NOTE: Cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Season with pepper, BBQ Seasoning and half the garlic salt. Cook, tossing occasionally for 6-8 min, until cooked through.**