SuperQuick Cheesy Beyond Meat® Flatbreads
with Basil Pesto and Balsamic-Dressed Spinach Salad
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) • Baby tomato • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Yellow onion • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spinach • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
56 g
Yellow Onion, chopped
2 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Soy)
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Wheat, Mustard, Soy, Sesame, Gluten, Egg, Crustaceans, Fish)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large non-stick pan over high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® and onions. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
- Stir in half the pesto. Cook for 30 sec, until pesto coats Beyond Meat®-onion mixture. Season with half the garlic salt (use all for 4 servings) and pepper.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 unlined baking sheets.)
- Toast flatbreads in the middle of the oven for 2-3 min, until lightly crisp. Remove from oven. (TIP: Keep your eye on flatbreads, so they don't burn!)
- Flip flatbreads, then spread with remaining pesto.
- Sprinkle mozzarella over top. Top with Beyond Meat®-onion mixture and half of the Parmesan.
- Broil flatbreads in the middle of the oven for 2-3 min, until cheese is melted. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating baking sheets halfway through.)
- Meanwhile, halve tomatoes.
- To a medium bowl, add half the balsamic glaze (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spinach and tomatoes, then toss to combine.
- Cut flatbreads into quarters.
- Divide flatbreads and salad between plates.
- Sprinkle remaining Parmesan over top of salad.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.**
