SuperQuick Choripán-Style Plant-Based Protein Shreds Sandwiches
with Pesto and Salad- Milk
- Egg
- Mustard
- Wheat
- Barley
- Sulphites
- May contain traces of allergens
- Soy
- Sulphites
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Wheat
- Tree nuts
- Egg
- Triticale
- Peanuts
Welcome to your dream dinner: flavour-bomb plant-based protein sandwiches, inspired by a popular Argentinian street food, with spicy pesto, tomatoes and a crisp salad on the side. Ingredients: 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) • Roma tomatoes • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Basil pesto (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) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Pepitas • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Red wine vinegar • Chili flakes • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).
Ingredients
200 g
Plant-Based Protein Shreds
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Wheat)
2 unit
Tomato
1 tbsp
Garlic Puree
(May contain traces of: Soy, Sulphites, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Wheat, Tree nuts, Egg)
56 g
Spring Mix
4 g
Chili Flakes
(May contain traces of: Soy, Sulphites, Milk, Mustard, Sesame, Wheat, Tree nuts, Triticale, Peanuts)
28 g
Pepitas
(May contain traces of: Soy, Sulphites, Gluten, Milk, Mustard, Sesame, Tree nuts, Egg, Peanuts)
2 unit
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Tree nuts)
4 g
Smoked Paprika
(May contain traces of: Soy, Sulphites, Milk, Mustard, Sesame, Wheat, Tree nuts, Triticale, Peanuts)
½ tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
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.
- Cut tomatoes into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, smoked paprika and garlic puree.
- Cook for 6-8 min, tossing occasionally, until cooked through.**
- To a small bowl, add pesto and 1/4 tsp (1/2 tsp) chili flakes. Stir to combine.
- Slice buns in half lengthwise.
- On an unlined baking sheet, arrange buns, cut-sides up.
- Broil buns in the middle of the oven for 1-2 min, until golden. (TIP: Keep an eye on buns so they don't burn!)
- To a large bowl, add half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add spring mix and half the tomatoes, then toss to combine. Set aside.
- Spread half the mayo on bottom buns (use all for 4 servings), then top with protein shred mixture.
- Top with as much pesto-chili mixture as you like, then remaining tomatoes. Close with top buns.
- Divide sandwiches and salad between plates.
- Sprinkle pepitas over top of salad.
If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through. Disregard instructions to drain excess fat.
Spread half the mayo on bottom buns (use all for 4 servings), then top with protein shred mixture.
