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Beyond Meat®  and Pesto Flatbreads
Prepped in 10
Very High Fibre
Family Friendly
Veggie
Beyond Meat® and Pesto Flatbreads

with Balsamic-Dressed Salad

8 min
Difficulty: 2/3
Italian

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)) • Flatbread (milk, soy, wheat) (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, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Roma tomato • Mozzarella cheese (milk) (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) • Yellow onion • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Croutons (milk, wheat) (wheat flour, vegetable oil, sugars (sugar, lactose), rice flour, salt, yeast, garlic powder, herbs, yeast extract, natural flavor (contains milk), silica, tricalcium phosphate) • Garlic powder.

Allergens

Triticale
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Tags

Very High Fibre
Classic-euro-dishes
Family Friendly
Veggie
Quick
Handhelds
Game-night
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Garlic Powder

Garlic Powder

2 g

Onion, chopped

Onion, chopped

56 g

Basil Pesto

Basil Pesto

0.25 cup

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Flatbread

Flatbread

2 unit(s)

Spring Mix

Spring Mix

56 g

Tomato

Tomato

1 unit(s)

Croutons

Croutons

28 g

Balsamic Glaze

Balsamic Glaze

2 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

1.5 tbsp

Preparation
1
Cook Beyond Meat® and onions

  • Before starting, preheat the oven to 450˚F.
    Wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions and Beyond Meat®.
  • Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
  • Season with garlic powder, salt and pepper. Cook for 30 sec, stirring often, until fragrant.

2
Prep flatbreads

  • Meanwhile, halve tomato lengthwise. Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/2-inch pieces.
  • On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) 
  • Spread pesto over flatbreads. (TIP: Skim off excess oil on top of pesto, if you like.)

3
Assemble and bake flatbreads

  • Sprinkle half the mozzarella over flatbreads, then top with Beyond Meat®-onion mixture.
  • Top with sliced tomatoes, then sprinkle with Parmesan and remaining mozzarella.
  • Bake assembled flatbreads in the bottom of the oven for 8-10 min, moving to the top of the oven halfway through, until edges are golden. (NOTE: For 4 servings, bake in the bottom and top of the oven, rotating sheets halfway through.)

4
Make vinaigrette

  • To a large bowl, add half the balsamic glaze and 1 tbsp (2 tbsp) oil.
  • Season with salt and pepper, then whisk to combine.

5
Make salad

  • To the bowl with vinaigrette, add remaining tomatoes, croutons and spring mix. Toss to coat.

6
Finish and serve

  • Cut flatbreads in half.
  • Divide flatbreads and salad between plates.
  • Drizzle remaining balsamic glaze over top of flatbreads.

7

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.** Disregard instructions to drain excess fat.

Nutrition per serving

970

kcal

Calories

49

g

Fat

17

g

Saturated Fat

88

g

Carbohydrate

12

g

Sugar

6

g

Dietary Fiber

47

g

Protein

35

mg

Cholesterol

1920

mg

Sodium

1

g

Trans Fat

900

mg

Potassium

600

mg

Calcium

10.5

mg

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