with Peppers, Snow Peas and Peanut Sauce
Ingredients: Veggie burger (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)) • Sweet bell pepper • Jasmine rice • Lime • Snow peas • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Rice vinegar (rice vinegar, sugar, salt) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide).
Allergens
Tags
Beyond Meat®
2 unit(s)
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Snow Peas
56 g
Lime
1 unit(s)
Crispy Shallots
28 g
Peanut Butter
2 unit(s)
Soy Sauce
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Moo Shu Spice Blend
9 g
Oil
0.5 tbsp
Salt
0.313 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, prepare a parchment-lined baking sheet.
- Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs.
- To a large bowl, add Beyond Meat®, half the Moo Shu Spice Blend, crispy shallot crumbs, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast meatballs in the top of the oven for 12 - 14 min or until browned and cooked through.**
- Meanwhile, zest, then juice lime.
- Heat a large non-stick pan over high-heat.
- While the pan heats, trim snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- In a medium bowl, whisk together peanut butter, soy sauce, remaining Moo Shu Spice Blend, vinegar and 1/2 cup (1 cup) water. (NOTE: This is your peanut sauce!)
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers, snow peas and lime juice. Cook for 4-5 min, stirring often until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- Reduce heat to medium. To the same pan, add prepared sauce mixture (from step 4). Cook for 30 sec, stirring occasionally, until peanut butter has melted and sauce is well combined.
- Add meatballs to the pan. Cook for 1 min, stirring often, until meatballs are coated.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice between plates. Top with veggies and Beyond Meat® meatballs.
- Pour any remaining peanut sauce over meatballs.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook turkey.**
750
kcal
Calories
33
g
Fat
11
g
Saturated Fat
96
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
32
g
Protein
0
mg
Cholesterol
1760
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
100
mg
Calcium
9
mg
Iron
with Carrots and Snow Peas
