Tangy Teriyaki Beyond Meat® Meatballs
with Buttery Rice, Zucchini and Sugar Snap Peas
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)) • Zucchini • Basmati rice • Sugar snap peas • Honey garlic sauce (soy) (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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Rice vinegar (rice vinegar, sugar, salt) • Cornstarch • Green onion • 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®
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Sugar Snap Peas
1 unit(s)
Zucchini
2 unit(s)
Green Onion
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
4 tbsp
Honey-Garlic Sauce
(Contains: Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Gluten)
2 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
4.5 g
Cornstarch
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Milk, Mustard, Fish, Tree nuts, Sesame, Wheat, Soy)
Not included in your delivery
½ tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Thinly slice green onions.
- To a large bowl, add Beyond Meat®, panko, half the green onions and half the garlic salt. Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs, then place on the prepared baking sheet.
- Roast meatballs in the middle of the oven for 10-14 min, until golden and cooked through.**
- Meanwhile, trim sugar snap peas.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- To a medium bowl, add honey-garlic sauce, soy sauce, vinegar, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. Season with salt and pepper. Whisk until evenly combined. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, snap peas and zucchini. Season with remaining garlic salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
- Transfer veggies to a plate and cover to keep warm.
- Once meatballs are cooked, reheat the same pan over medium.
- When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add the teriyaki sauce mixture. (NOTE: If the sauce mixture has separated, simply whisk again before adding.)
- Cook for 1-2 min, stirring often, until sauce is warmed through and thickened slightly.
- Remove from heat. Add meatballs and stir to coat. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Fluff rice with a fork. Stir in remaining green onions and remaining garlic spread.
- Divide rice between plates.
- Top with veggies and Beyond Meat® meatballs.
- Spoon any remaining teriyaki sauce from the pan over top.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook beef and pork mix.**
