Smart Sweet and Spicy Beyond Meat® Patties
with Potatoes, Sugar Snap Peas and Peppers
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Ingredients: Plant-based burger patty (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)) • Yellow potato • Sweet bell pepper • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • Sesame oil.
2 unit(s)
Beyond Meat®
2 tbsp
Ginger-Garlic Puree
()
28 g
Crispy Shallots
( )
2 tbsp
Honey-Garlic Sauce
( )
1 tbsp
Gochujang
( )
½ tbsp
Sesame Oil
()
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
200 g
Yellow Potato
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- To a medium bowl, add Beyond Meat®, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
- Divide Beyond Meat® mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil (use all for 4 servings), then peppers and sugar snap peas. Cook for 3-4 min, stirring occasionally, until tender.
- Add remaining ginger-garlic puree. Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- To the same pan from step 3, add remaining sesame oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Pan-fry for 4-5 min per side, until browned all over and cooked through.**
- Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook for 1-2 min, stirring often, until sauce coats patties.
- Season with salt and pepper.
- Once potatoes are finished roasting, add sugar snap pea-pepper mixture to the baking sheet with potatoes, then toss to combine.
- Divide veggies between plates.
- Top with Beyond Meat® patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
If you've opted to get Beyond Meat®, prep and cook in the same way the recipe instructs you to prep and cook pork.**
