SuperQuick Hot Honey and Plant-Based Protein Shred Flatbreads
with Monterey Jack Cheese
If you are looking for a meal that is sweet, savoury and speedy, we've got you covered! These flatbreads are perfectly balanced — you'll love the how the fresh arugula and spinach pair with the salty plant-based protein shreds and spiced honey drizzle for an unforgettable dinner.
Ingredients: Flatbread (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) (milk, soy, wheat) • 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) • Sweet bell pepper • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Spinach • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
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
200 g
Plant-Based Protein Shreds
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
1 unit(s)
Honey
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Gluten, Wheat, Egg, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Soy, Sesame, Peanuts)
½ tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Soy, Sesame)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
0.19 tsp
Salt*
0.19 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 medium-high.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- In a small bowl, whisk together chili-garlic sauce and honey.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and half the peppers. Cook for 6-8 min, tossing occasionally, until cooked through.**
- Add 2 tbsp (4 tbsp) water, then season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 1 min, until water evaporates.
- Remove from heat.
- On a foil-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven for 2 min, until beginning to brown.
- Remove flatbreads from oven, then flip and top with protein shred mixture and cheese.
- Broil flatbreads for 3-5 min in the middle of the oven, until golden and cheese is melted. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- In a large bowl, whisk together 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. Add spinach and remaining peppers, then toss to coat with dressing.
- Cut flatbreads into quarters, then divide flatbread and salad between plates. (TIP: Top flatbreads with some salad, if desired.)
- Drizzle hot honey (from step 1) over flatbreads, then sprinkle with half the crispy shallots.
- Sprinkle remaining crispy shallots 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.**
