avec champignons, Beyond Meat® et ciabatta
Cette alternative végétarienne offre tout le confort d'une sauce riche sans la sensation désagréable de satiété après le repas!
Allergens
Utensils
Tags
Beyond Meat®
2 unit(s)
Champignons
113 g
Concentré de bouillon de légumes
1 unit(s)
Oignon jaune
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Sauce marinara
0.5 cup
Parmesan, râpé grossièrement
0.25 cup
Mélange roquette et épinards
56 g
Tomato
1 unit(s)
Vinaigre balsamique
1 tbsp
Petit pain ciabatta
1 unit(s)
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
1.5 tbsp
Beurre non salé
1.5 tbsp
- Thinly slice mushrooms.
- Peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 ppl).
- Cut tomato into 1/4-inch pieces.
- Add 1 tbsp (2 tbsp) oil and vinegar to a large bowl.
- Whisk to combine. Season with salt and pepper, to taste.
- Set aside.
- Line a baking sheet with parchment paper.
- Add Beyond Meat® and half the Zesty Garlic Blend to a medium bowl. Season with salt and pepper, then stir to combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange meatballs on prepared baking sheet.
- Bake in the top of the oven until cooked through, 12-14 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook, stirring often, until softened, 3-4 min.
- Season with salt and pepper.
- Add remaining Zesty Garlic Blend. Cook, stirring often, 1 min.
- Add marinara sauce, broth concentrate and 1/4 cup (1/2 cup) water. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 3-5 min.
- Once meatballs are finished, add meatballs to sauce, then stir to combine.
- Season with salt and pepper, to taste.
- Meanwhile, halve rolls.
- Arrange on an unlined baking sheet, cut-sides up. Spread with 1 tbsp (2 tbsp) softened butter. Season with salt and pepper.
- Toast rolls in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on rolls so they don't burn!)
- Add arugula and spinach mix and tomatoes to the large bowl with dressing. Toss to combine.
- Cut toasted rolls in half.
- Divide meatballs and sauce between bowls.
- Sprinkle over Parmesan.
- Serve toasted rolls and salad alongside.
660
kcal
Calories
39
g
Fat
15
g
Saturated Fat
52
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
33
g
Protein
30
mg
Cholesterol
1270
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
9
mg
Iron
