Cal Smart Middle Eastern-Inspired Plant-Based Ground Protein Patties
with Mint Tabbouleh and Lemon Aioli
Fresh and herbaceous, tabbouleh is a staple in Lebanese fare. It is typically made with parsley, but we've adapted this version with fragrant fresh mint and paired it with spiced plant-based ground protein patties and flavourful lemon aioli.
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
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) • Baby tomatoes • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Spinach • 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) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Mint • Garlic.
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
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Milk, Mustard, Triticale, Wheat, Sulphites, Peanuts, Sesame)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
1 unit(s)
Lemon
2 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
56 g
Baby Spinach
7 g
Mint
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
Not included in your delivery
0.13 tsp
Pepper*
5 tsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 cup) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, chill a large plate in the freezer.
- Once boiling, stir in bulgur, then return to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork, then transfer to the chilled plate. Toss a few times to help bulgur cool.
- Set aside in the fridge until ready to use.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop spinach.
- Pick mint leaves from stems, then thinly slice leaves.
- Zest, then juice lemon.
- Halve tomatoes.
- Add plant-based ground protein, panko, Shawarma Spice Blend, remaining stock powder and 1/4 tsp (1/2 tsp) garlic to a medium bowl.
- Season with pepper, then combine.
- Heat a large non-stick pan over medium heat.
- While the pan heats, form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal.)
- When the pan is hot, add 2 tsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-6 min per side.**
- Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl.
- Season with salt and pepper, then stir to combine.
- Add remaining garlic, 2 tsp (4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) oil to a large bowl, then whisk to combine.
- Add spinach, tomatoes, mint and chilled bulgur. (TIP: It's okay if bulgur is still a little warm.) Toss to combine.
- Season with salt and pepper.
- Divide mint tabbouleh between bowls.
- Arrange plant-based ground protein patties on top, then dollop with lemon aioli.
If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the turkey.**
