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Beyond Meat® and Caramelized Onion Flatbreads
New
Very High Fibre
Family Friendly
Veggie
Beyond Meat® and Caramelized Onion Flatbreads

with Basil Pesto and Bocconcini

10 min
Difficulty: 2/3
Italian

Ingredients: Plant-based burger patty (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Yellow onion • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites).

Allergens

Sulphites
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Whisk
Large Bowl
Small Bowl
Large Non-Stick Pan
Parchment Paper
Measuring Cups
Baking Sheet
Measuring Spoons

Tags

Very High Fibre
Classic-euro-dishes
Family Friendly
Veggie
Quick
Handhelds
Fall-flavours
Ingredients
Beyond Meat®

Beyond Meat®

2 unit(s)

Flatbread

Flatbread

2 unit(s)

Spring Mix

Spring Mix

56 g

Yellow Onion

Yellow Onion

1 unit(s)

Mini Cucumber

Mini Cucumber

1 unit(s)

Bocconcini Cheese

Bocconcini Cheese

100 g

Seed Blend

Seed Blend

28 g

Basil Pesto

Basil Pesto

0.25 cup

Tomato Sauce Base

Tomato Sauce Base

2 tbsp

Balsamic Vinegar

Balsamic Vinegar

1 tbsp

Sugar*

Sugar*

1 tsp

Oil*

Oil*

2 tbsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Cook Beyond Meat®

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with salt and pepper.
  • Transfer to a plate.

2
Prep

  • Meanwhile, peel, then cut onion into 1/4-inch slices.
  • Using paper towels, pat bocconcini dry. Tear bocconcini into smaller pieces and season with salt.
  • Cut cucumber into 1/4-inch rounds.

3
Caramelize onions

  • When the Beyond Meat® is done and transferred to a plate, reduce heat to medium. 
  • To the same pan, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring often, until onions soften slightly.
  • Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1/3 cup (1/2 cup) water and season with salt. Cook uncovered for 4-6 min, stirring occasionally, until dark golden. 

4
Assemble flatbreads

  • On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.) 
  • To a small bowl, add tomato sauce base and 1 1/2 tbsp (3 tbsp) basil pesto. Stir to combine.
  • Spread pesto mixture over flatbreads, then scatter Beyond Meat®, caramelized onions and bocconcini over top. 

5
Bake flatbreads

  • Bake flatbreads in the middle of the oven for 7-8 min, until golden and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

6
Finish and serve

  • When flatbreads are almost done, in a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
  • To the dressing, add spring mix and cucumbers. Toss to coat.
  • Cut flatbreads into pieces.
  • Divide salad and flatbreads between plates. (TIP: Dig in with a knife and fork, if you like.)
  • Drizzle remaining basil pesto over flatbreads.
  • Sprinkle seed blend over salad.

7
Modularity step (under step 1)

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the sausage, breaking up patties into smaller pieces, until crispy.** 

Nutrition per serving

980

kcal

Calories

54

g

Fat

15

g

Saturated Fat

82

g

Carbohydrate

16

g

Sugar

8

g

Dietary Fiber

46

g

Protein

30

mg

Cholesterol

1240

mg

Sodium

0.4

g

Trans Fat

850

mg

Potassium

950

mg

Calcium

10

mg

Iron

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