with Plant-Based Mayo and Apple-Chana Dal Salad
Ingredients: 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) • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Gala apple • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Arugula and spinach mix • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Channa dal (channadal, salt, chili, paprika, canola oil) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic.
Allergens
Tags
Plant-Based Protein Shreds
400 g
Sandwich Bun
2 unit(s)
Gala Apple
1 unit(s)
Arugula and Spinach Mix
56 g
Garlic, cloves
1 unit(s)
Chana Dal
28 g
Plant-Based Mayonnaise
4 tbsp
Mango Chutney
2 tbsp
Curry Paste
2 tbsp
White Wine Vinegar
0.5 tbsp
Sugar
0.5 tsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Core, then cut half the apple (whole apple for 4 servings) into 1/4-inch matchsticks.
- Peel, then mince or grate garlic.
- In a small bowl, combine mayo and half the curry paste. Season with salt and pepper.
- To a large bowl, whisk together half the vinegar (use all for 4 servings), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add apples, then toss to coat. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until crispy.** (NOTE: Cook in batches as needed.)
- Add garlic and remaining curry paste. Cook for 1 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Remove from heat, then stir in half the mango chutney (use all for 4 servings).
- Halve buns.
- Arrange on an unlined baking sheet, cut-side up.
- Broil buns for 1-2 min in the middle of the oven until golden-brown. (TIP: Keep an eye on buns so they don't burn!)
- To the bowl with apples and dressing, add arugula and spinach mix, then toss to coat.
- Spread curried mayo on top and bottom buns.
- Stack protein shred mixture on bottom buns. Close with top buns. (TIP: Add some salad to the sandwiches, if desired!)
- Divide salad and sandwiches between plates.
- Top salad with crispy chana dal.
If you've opted for double plant-based protein shreds, cook in the same way the recipe instructs you to cook the regular portion of plant-based protein shreds. Work in batches, if necessary.
1170
kcal
Calories
72
g
Fat
7
g
Saturated Fat
89
g
Carbohydrate
20
g
Sugar
10
g
Dietary Fiber
44
g
Protein
0
mg
Cholesterol
2350
mg
Sodium
0
g
Trans Fat
450
mg
Potassium
150
mg
Calcium
5
mg
Iron
