Grilled Beyond Meat® Flatbreads
with Peppers
Have all the fun of pizza night on the grill! Flatbreads make an easy base for building personal Beyond Meat® pizzas.
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)) • 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, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Green pepper • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Chili flakes.
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 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Milk, Wheat)
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
7 g
Parsley
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
56 g
Spring Mix
Not included in your delivery
0.13 tsp
Salt*
1 tsp
Sugar*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Roughly chop parsley.
- Add tomato sauce base, garlic puree and 1/2 tsp (1 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties and half the peppers. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.**
- Season with salt and pepper.
- Transfer Beyond Meat® and peppers to a medium bowl.
- Place Beyond Meat® mixture, tomato sauce mixture and cheese on a tray for easy assembly by the grill. (NOTE: These are your toppings.)
- Bring toppings, flatbreads and an unlined baking sheet to the grill (use 2 baking sheets for 4 ppl).
- Arrange flatbreads on the grill. Grill on one side until toasted, 2-3 min.
- Transfer flatbreads to the baking sheet, grilled-side up.
- Evenly spread tomato sauce mixture over flatbreads.
- Top with cheese and Beyond Meat®-pepper mixture.
- Carefully transfer flatbreads to the grill. Close lid, then reduce heat to low. Grill until bottoms of flatbreads are toasted and cheese is melted, 4-7 min. (TIP: Keep an eye on flatbreads so they don't burn.)
- Transfer flatbreads back to the baking sheet.
- Let stand for 2-3 min.
- When flatbreads are done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes, spring mix and remaining peppers. Toss to combine.
- Cut flatbreads into quarters.
- Divide flatbreads and salad between plates. Sprinkle parsley over top.
- Sprinkle chili flakes over top, if desired.
If you've opted to get Beyond Meat®, cook it the same way as the sausage, breaking up patties into smaller pieces, until crispy, 5-6 min.** Follow the rest of the recipe as written.
