Double Plant-Based Patty & Onion Gravy
with Potato Mash & Mustard Veggies
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Looking for a plant-based option that's filling and flavourful? Our plant-based patty works perfectly with buttery mash and tender veggies, all soaking in a rich, peppery gravy. Don't forget a sprinkle of almonds for added texture! Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner. This recipe is under 650kcal per serving.
Ingredients
1 packet
Green Beans
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Dijon Mustard
1
Broccoli
1
Asparagus
4
Plant-Based Burger Patty
2
Potato
1
Brown Onion
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with
boiling water.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water, over high heat,
until easily pierced with a fork, 12-15 minutes. Drain
and return to the pan.
• Add the plant-based butter and plant-based milk
to potato and season generously with salt. Mash
until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!
• Meanwhile, chop broccoli (including stalk!) into
small florets.
• Trim and halve green beans.
• Trim ends of asparagus.
• Thinly slice brown onion (see ingredients).
• Finely chop garlic.
• In a large frying pan, heat a generous drizzle of
olive oil over medium-high heat. Cook broccoli,
green beans and asparagus with a splash of water,
tossing, until tender, 6-8 minutes.
• Add Dijon mustard and garlic and cook until
fragrant, 1 minute. Transfer to a bowl and season to
taste with salt and pepper. Cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the
cooking process.
• Return pan to medium-high heat with a drizzle of
olive oil. Cook plant-based burger patties until
browned and heated through, 2-3 minutes each
side. Transfer to a plate and cover to keep warm.
TIP: For even browning, gently press down on the patties using a spatula.
TIP: Cook patties in batches if your pan is getting crowded.
• Re-boil the kettle.
• Wipe out frying pan and return to medium-high
heat with a drizzle of olive oil. Cook onion, stirring
regularly, until softened, 5-6 minutes.
• Reduce heat to medium. Add the boiling water
(see ingredients) and gravy granules and stir
until smooth and slightly thickened, 1-2 minutes.
Remove from heat.
• Divide plant-based patties, potato mash and
mustard veggies between plates.
• Pour over onion gravy.
• Sprinkle with flaked almonds to serve. Enjoy!
