with Stir-Fried Veggies
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. 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)) • Zucchini • Sweet bell pepper • Edamame (soy) • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Soy sauce (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) (soy, sulphites, wheat) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Beyond Meat®
2 unit
Zucchini
1 unit
Sweet Bell Pepper
1 unit
Edamame
113 g
Green Onion
2 unit
Ginger-Garlic Puree
2 tbsp
Hoisin Sauce
4 tbsp
Garlic Salt
4 g
Chili-Garlic Sauce
1 tbsp
Panko Breadcrumbs
0.165 cup
Soy Sauce
0.5 tbsp
Salt
0.25 tsp
Oil
1.5 tbsp
Pepper
0.25 tsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.
- Meanwhile, to a large bowl, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt.
- Crumble in Beyond Meat®. (TIP: If you prefer more tender meatballs, add an egg to mixture.) Season with pepper, then combine.
- Roll mixture into 10 (20) equal-sized meatballs.
- To one side of a parchment-lined baking sheet, add peppers, half the garlic salt and 1/2 tbsp (1 tbsp) oil. Season with pepper, then toss to coat.
- On the other side of the baking sheet, arrange meatballs. (NOTE: For 4 servings, arrange meatballs on another parchment-lined baking sheet.)
- Roast in the middle of the oven for 10-12 min, until peppers are tender and meatballs are cooked through.** (NOTE: For 4 servings, roast meatballs in the top of the oven. Continue to roast peppers in the middle of the oven.)
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, zucchini and edamame. Season with remaining garlic salt and pepper. Cook for 8-10 min, stirring often, until zucchini is tender.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- When meatballs are done, reheat the same pan over medium. Add hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring occasionally, until warmed through.
- Remove from heat. Add meatballs, then toss to coat.
- Divide veggies between bowls. Top with peppers, Beyond Meat® meatballs and any remaining sauce from the pan.
- Drizzle with chili-garlic sauce, if you like.
- Sprinkle green onion greens over top.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.** Disregard tip to add an egg to mixture.
560
kcal
Calories
30
g
Fat
8
g
Saturated Fat
45
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
32
g
Protein
0
mg
Cholesterol
1840
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
200
mg
Calcium
9
mg
Iron
with Coconut Jasmine Rice
with Blistered Tomatoes and Spinach Couscous