avec légumes rôtis et sauce
Sérieusement savoureuses et parfaitement sucrées, les saveurs de la canneberge et de la sauge en font un repas délicieux tout au long de l'année! Ingrédients : Burger végé (eau, protéine de pois, huile de canola, arôme, huile de coco raffinée, protéine de riz, levure séchée, beurre de cacao, méthylcellulose, fécule de pomme de terre, extrait de pomme, chlorure de potassium, sel, vinaigre, jus de citron concentré, extrait de jus de betterave (glycérine végétale, eau, acide ascorbique, extrait de betterave, maltodextrine), extrait de grenade, lécithine de tournesol, vitamines et minéraux (niacine, chlorhydrate de pyridoxine, chlorhydrate de thiamine, riboflavine, cyanocobalamine, pantothénate de calcium, orthophosphate ferrique, sulfate de zinc)) • Pomme de terre à chair jaune • Courgette • Carottes • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Farine tout usage (blé) • Sauge • Sel d'ail (sel, poudre d'ail, dioxyde de silicium).
Allergens
Utensils
Tags
Beyond Meat®
2 unit
Pomme de terre à chair jaune
200 g
Carotte
1 unit
Courgette
1 unit
Sauge
7 g
Tartinade de canneberges
2 tbsp
Concentré de bouillon de poulet
1 unit
Sauce soya
0.5 tbsp
Sel d’ail
4 g
Échalotes frites
28 g
Farine tout usage
1 tbsp
Moutarde à l’ancienne
1 tbsp
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.25 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Line a baking sheet with parchment paper.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- To the prepared baking sheet, add potatoes, carrots and 1/2 tbsp (1 tbsp) oil. Season with half the garlic salt and pepper. Toss to coat.
- Roast in the bottom of the oven 10-12 min, until veggies begin to turn golden.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
- Strip sage leaves from stems, then finely chop.
- To a large bowl, add Beyond Meat®, half the sage, half the crispy shallots, half the mustard and remaining garlic salt. Season with pepper, then combine. (NOTE: If you really love sage, add all of it!)
- Form mixture into 4 (8) 2-inch-wide patties. (NOTE: Your mixture may look wet; this is normal!)
- Heat a large non-stick pan over medium-high.
- While pan heats, line another baking sheet with parchment paper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry patties 1-3 min per side, flipping halfway, until golden. (NOTE: Patties will finish cooking in step 4.)
- While patties sear, add zucchini to veggies in oven. Stir to mix. Roast 8-10 min, until veggies are tender and golden.
- Once seared, transfer patties to the prepared baking sheet. Reserve fat in the pan.
- Spread cranberry spread over patties.
- Roast in the top of the oven 7-9 min, until cooked through.**
- When veggies and patties are almost done, reheat the same pan over medium-low.
- Add 1 tbsp (2 tbsp) butter. Swirl pan 30 sec, until melted.
- Sprinkle flour over top. Stir to combine.
- Add soy sauce, broth concentrate and remaining mustard. Stir to mix.
- Slowly add 3/4 cup (1 1/2 cups) water. Cook 2-4 min, whisking often, until gravy is smooth and thickens slightly. Season with salt and pepper.
- Divide veggies between plates.
- Top with patties.
- Stir any juices from the baking sheet into gravy. Spoon gravy over patties.
- Sprinkle remaining crispy shallots over top.
If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook pork.**
600
kcal
Calories
35
g
Fat
14
g
Saturated Fat
58
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
26
g
Protein
15
mg
Cholesterol
1600
mg
Sodium
0.4
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
7.5
mg
Iron
