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Plant-Based Protein Messy Janes

Plant-Based Protein Messy Janes

with Pickled Onion, Roasted Potato Wedges & Lime Aioli

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Craving the ultimate throwback of the humble sloppy joe—minus the meat? Look no further. This version stars ground plant-based protein, and is worlds tastier than the ones the lunch lady slung: Think pickled onion, a smoky BBQ sauce, and a side of hearty potato wedges. (We’d definitely still recommend keeping a few napkins nearby, though.)

Tags:Plant-Based ProteinLightning Prep
Allergens:MilkWheatEggsSoyTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 tablespoon

Southwest Spice Blend

1 unit

Red Onion

1 unit

Lime

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

4 tablespoon

BBQ Sauce

2 tablespoon

Ketchup

1 unit

Mushroom Stock Concentrate

1 tablespoon

Cornstarch

2 tablespoon

Mayonnaise

(ContainsEggs, Soy)

9 ounce

Ground Plant-Based Protein

(ContainsWheat, Soy, Tree Nuts)

Not included in your delivery

1 tablespoon

Vegetable Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate115 g
Sugar35 g
Dietary Fiber9 g
Protein23 g
Cholesterol50 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice in the next step.) • Roast on top rack until lightly browned and tender, 20-25 minutes.

2

• While potatoes roast, halve, peel, and very thinly slice onion; finely chop ¾ of sliced onion. Quarter lime. Halve buns. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.

3

• In a second small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice, and 1 TBSP water (2 TBSP for 4). • In a third small bowl, combine mayo with a squeeze of lime juice. Season with salt to taste.

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add finely chopped onion; cook, stirring, until softened, 4-5 minutes. • Add half the plant-based protein* (all for 4 servings); season with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more.

5

• Add 2 TBSP water (4 TBSP for 4 servings) to pan with plant-based protein, then stir in BBQ sauce mixture. Cook, stirring, until sauce has thickened, 2-3 minutes. (TIP: Add more water a splash at a time as needed.) Taste and season with salt and pepper. Turn off heat. • Meanwhile, toast buns until golden brown.

6

• Divide buns between plates; spread cut sides of bottom buns with lime aioli. Fill buns with sloppy joe filling and as much pickled onion (draining first) as you like. Serve with potato wedges on the side.