Smart Sweet and Spicy Beyond Meat® Patties and Potatoes
with Sugar Snap Peas and Peppers
These easy Korean-inspired Beyond Meat® patties, glazed in a sweet-and-spicy sauce spiked with ginger-garlic puree, are perfect for any night of the week.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Plant-based burger patty (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)) • Yellow potato • Sweet bell pepper • Sugar snap peas • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Honey garlic sauce (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) (soy) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gochujang (gochujang (water, tapioca syrup, brown rice, red pepper powder, salt, alcohol, garlic, onion), water, soy sauce (water, wheat, soybeans, salt, sodium benzoate), chili peppers, salt, vinegar, modified corn and/or potato starch, vegetable oil, paprika oleoresin, xanthan gum, acetic acid, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, wheat) • 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
2 unit(s)
Beyond Meat®
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
2 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 tbsp
Gochujang
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
113 g
Sugar Snap Peas
1 unit(s)
Sweet Bell Pepper
200 g
Yellow Potato
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
- Meanwhile, trim sugar snap peas.
- Core, then cut pepper into 1/4-inch strips.
- In a medium bowl, add Beyond Meat® patties, half the crispy shallots and half the ginger-garlic puree. Season with salt and pepper, then combine.
- Divide Beyond Meat® mixture into 8 equal portions (16 portions for 4 servings).
- Roll into balls, then flatten into 1/2-inch-thick patties. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add half the sesame oil, then peppers and sugar snap peas. Cook, stirring occasionally, for 3-4 min, until tender.
- Add remaining ginger-garlic puree. Cook, stirring constantly, until fragrant, 1 min.
- Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan (used in step 3), then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Cook for 4-5 min per side, until browned all over and cooked through.**
- Add half the honey-garlic sauce (use all for 4 servings), half the gochujang (use all for 4 servings) and 1/4 cup (1/2 cup) water to the pan with the patties. Cook, stirring often, for 1-2 min, until sauce coats patties.
- Season with salt and pepper, to taste.
- Once potatoes are finished roasting, to the baking sheet with the potatoes, add sugar snap pea-pepper mixture. Toss to combine.
- Divide veggies between plates.
- Top with Beyond Meat® patties.
- Drizzle any sauce remaining in the pan over top.
- Sprinkle with remaining crispy shallots.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**
