Plant-Based Protein Messy Janes
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Plant-Based Protein Messy Janes

Plant-Based Protein Messy Janes

with Pickled Onion, Roasted Potato Wedges & Lime Mayo

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.)

Plant-Based Protein
Tree Nuts

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

Total Time30 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Southwest Spice Blend

1 unit

Red Onion

1 unit


2 unit

Brioche Buns

(Contains Wheat)

4 tablespoon

BBQ Sauce

2 tablespoon


1 unit

Mushroom Stock Concentrate

1 tablespoon


2 tablespoon


(Contains Eggs)

6 ounce

Ground Plant-Based Protein

(Contains Soy, Tree Nuts, Wheat)

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon





Nutrition Values

/ per serving
Calories880 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate118 g
Sugar37 g
Dietary Fiber9 g
Protein23 g
Cholesterol50 mg
Sodium1910 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.


Baking Sheet
Small Bowl
Large Pan


Roast Potatoes

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry 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 later.) • Roast on top rack until lightly browned and tender, 20-25 minutes.

Prep & Pickle Onion

• While potatoes roast, halve, peel, and very thinly slice ¼ of the onion; finely chop remaining. 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.

Mix Sauce & Mix Mayo

• 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 mayonnaise and a squeeze of lime juice. Season with salt.

Cook Protein

• Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, 4-5 minutes. • Add plant-based protein*; season with salt and pepper. Using a spatula, press into an even layer; cook, undisturbed, 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.

Finish Filling

• 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: If sauce seems too thick, add another splash of water.) Taste and season with salt and pepper. Turn off heat. • Meanwhile, toast buns until golden brown.


• Divide buns between plates; spread cut sides of bottom buns with lime mayo. Fill buns with messy jane filling and as much pickled onion (draining first) as you like. Serve with potato wedges on the side and any remaining lime mayo for dipping.

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