Sticky Glazed Plant-Based Protein Shred Sammies
with Roasted Potato Rounds and Sesame Aioli
The ubiquitous flavours of Chinese take-out are embodied in this plant-based protein shred sandwich! Plant-based protein shreds are slathered with a sweet and tangy sauce, then get a sesame aioli for another layer of complexity. There's also extra aioli for those potato coins!
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
4 tbsp
Hoisin Sauce
(Contains Soy, Mustard, Sesame May contain Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
28 g
Baby Spinach
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
350 g
Yellow Potato
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, season plant-based protein shreds with salt and pepper, then sprinkle flour over top. Toss to coat evenly.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
- Meanwhile, add mayo, half the sesame oil and 1/2 tsp (1 tsp) garlic puree to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Combine soy sauce, hoisin sauce, remaining sesame oil and remaining garlic puree in another small bowl.
- Halve buns.
- Spread 2 tbsp (4 tbsp) softened butter onto cut sides of buns.
- Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
- When plant-based protein shreds are cooked through, drizzle sticky sauce into the pan. Glaze, flipping occasionally, until sauce thickens slightly and coats plant-based protein shreds, 30 sec-1 min. Remove the pan from heat.
- Spread some sesame aioli on top buns.
- Arrange plant-based protein shreds on bottom buns, then drizzle any sauce from the pan over, if desired. Top with spinach, then close with top buns.
- Divide sammies and potato rounds between plates. Serve remaining sesame aioli alongside for dipping.