Plant-Based Protein Messy Janes
with Pickled Onion, Asparagus & Vegan Chipotle 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 still highly recommend keeping a few napkins nearby, though.)
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 tablespoon
Southwest Spice Blend
1 unit
Red Onion
1 unit
Lime
2 unit
Brioche Buns
(Contains Wheat)
4 tablespoon
BBQ Sauce
1 unit
Ketchup
1 unit
Mushroom Stock Concentrate
1 tablespoon
Cornstarch
2 tablespoon
Vegan Chipotle Mayo
6 ounce
Ground Plant-Based Protein
(Contains Soy, Tree Nuts, Wheat)
6 ounce
Asparagus
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) • Roast on top rack until lightly browned and tender, 20-25 minutes.
Swap in asparagus for potatoes; roast for 10-12 minutes. (Save potatoes for another use.)
• 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 (use the rest of the lime as you like), ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.
• In a second small bowl, combine BBQ sauce, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining Southwest Spice Blend, and 1 TBSP water (2 TBSP for 4).
• 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 and warmed through, 3-4 minutes more.
• 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 vegan chipotle 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 mayo for dipping.
Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.
