Asian-Inspired Plant-Based Ground Protein Wraps
with Sauteed Mixed Veggies and Peanuts
Loaded with lightly sauteed mixed veggies to retain their crispness, these plant-based ground protein wraps are hard to resist and have exciting textures and flavours.
Ingredients: Plant-based ground protein (water, TMRW™ protein (pea protein isolate, oat flour, brown rice protein concentrate), TMRW™ blend (cooked kidney beans, cooked yellow split peas, hulled sunflower seeds), expeller pressed canola oil, refined coconut oil, natural flavours (containing yeast extracts, salt, spice extracts), methylcellulose, pea protein isolate, beet powder, potato starch, nutritional yeast, dried vinegar, sunflower lecithin, coriander powder, black pepper, paprika, apple cider vinegar, onion powder, garlic powder, agar, sea salt, bay leaf) • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Red cabbage • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Snow peas • Soy sauce (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) (soy, sulphites, wheat) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Green onion • Peanuts • Sesame oil.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
2 tbsp
Soy Sauce
(Contains Soy, Wheat May contain Soy, Wheat, Egg, Mustard, Sesame, Milk, Fish, Sulphites, Tree nuts, Gluten, Crustaceans)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
113 g
Red Cabbage, shredded
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
1 tbsp
Sesame Oil
(Contains Sesame)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then thinly slice pepper.
- Trim, then halve snow peas.
- Thinly slice green onions.
- Combine hoisin, soy sauce and ginger-garlic puree in a medium bowl.
- Heat a large non-stick pan over medium heat. (TIP: You can skip this step if you don't want to toast the peanuts.)
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn.)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pepper, snow peas and cabbage. Season with salt and pepper.
- Cook, stirring often, until tender-crisp, 3-4 min. Drizzle half the sesame oil over top.
- Remove from heat, then transfer veggies to another plate. Cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based ground protein. Cook, breaking up protein into smaller pieces, until cooked through, 4-5 min.**
- Add hoisin mixture. Bring to a simmer. Cook, stirring often, until sauce warms through, 1 min.
- Remove from heat, then add remaining sesame oil.
- Just before serving, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 30 sec-1 min. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Divide tortillas between plates.
- Top with veggies, plant-based ground protein and any remaining sauce in pan.
- Sprinkle peanuts and green onions over top.
If you've opted to get plant-based ground protein, cook it the same way the recipe instructs you to cook the pork, until cooked through.**