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Easy Caribbean Plant-Based Mince Chilli

Easy Caribbean Plant-Based Mince Chilli

Easy Caribbean Plant-Based Mince Chilli

with Jacket Potatoes & Smokey Corn Slaw

Get up to $200 off!

Allergens:

Soja

•Milk

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Paste

1 packet

Coriander

1 tin

Sweetcorn

1 packet

Slaw Mix

Plant-Based Mince

2

Potato

Cheddar Cheese

Smokey Aioli

1 sachet

Mild Caribbean Jerk Seasoning

Nutritional Values

Calories583 kcal

Energy (kJ)2440 kJ

Fat28.5 g

of which saturates8.9 g

Carbohydrate44.4 g

of which sugars16.8 g

Dietary Fibre19.3 g

Protein31.8 g

Sodium1670 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place cut-side down on a lined oven tray. Drizzle with olive oil and season with salt. • Roast until crisp and tender, 40-45 minutes.

2

• Drain sweetcorn. • Heat a medium frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside in a medium bowl. • When potatoes have 10 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic paste, tomato paste and mild Caribbean jerk seasoning. Cook until fragrant, 1 minute. Add the water and simmer until thickened slightly, 1-2 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out.

3

• While chilli is simmering, top the corn with slaw mix, smokey aioli and a drizzle of white wine vinegar. • Toss to combine. Season to taste.

4

• Divide jacket potato between plates. Top with the Caribbean plant-based mince chilli and sprinkle with the Cheddar cheese. Serve the sweetcorn slaw on the side. Tear over coriander. Enjoy!

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