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Smart BBQ-Spiced Plant-Based Protein Shreds
with Warm Potato Salad and Green Onion Sour Cream
We know you'll be wishing you had leftovers after tonight's dinner: Enjoy the warm dill pickle potato salad with green beans and BBQ-seasoned plant-based protein shreds.
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: Red potato • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Green beans • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • 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) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Green onion • BBQ seasoning (sugar (sugar, maltodextrin, brown sugar, molasses powder), salt, tomato powder, paprika powder, spices, garlic powder, onion powder, worcestershire sauce powder (maltodextrin, worcestershire sauce (distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices(celery seed), tamarind, natural flavor, sulphite), silicon dioxide), canola oil, citric acid, herbs, sodium diacetate, silicon dioxide (anti-caking agent), natural flavor) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
300 g
Red Potato
170 g
Green Beans
90 mL
Dill Pickle, sliced
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
1 unit(s)
Green Onion
1 unit(s)
Sour Cream
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
½ tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 4.)
- Meanwhile, trim green beans, then cut into 1-inch pieces.
- Drain pickles, reserving pickle juice, then finely chop.
- Thinly slice green onions.
- Add 1 tbsp (2 tbsp) green onions and sour cream to a small bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp oil, then plant-based protein shreds. (NOTE: Cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Season with pepper, BBQ Seasoning and half the garlic salt.
- Cook, tossing occasionally for 6-8 min, until cooked through.**
- After potatoes have cooked for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min.
- Drain and return potatoes and green beans to the same pot, off heat.
- Add pickles, mustard, reserved pickle juice, mayo, remaining green onions and remaining garlic salt to the pot with potatoes and green beans. Season with pepper, to taste, then stir to combine. (TIP: Add 1/2 tsp [1 tsp] sugar, if desired.)
- Divide plant-based protein shreds and potato salad between plates.
- Dollop green onion sour cream over plant-based protein shreds.
If you've opted to get plant-based protein shreds, when the pan is hot, add 1/2 tbsp oil, then plant-based protein shreds. (NOTE: Cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Season with pepper, BBQ Seasoning and half the garlic salt. Cook, tossing occasionally for 6-8 min, until cooked through.**