Easy Plant-Based Mince & Cheddar Jacket Potatoes
with Tomato Salad & Garlic Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
All-American Spice Blend
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
3
Potato
1
Tomato
1
Carrot
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. • Place potato halves, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 30-35 minutes.
• Meanwhile, thinly slice tomato into wedges. • Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper, then add tomato and mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp!
Custom Recipe: If you've swapped to plant-based mince, cook the plant-based mince in the same way as the beef mince.
• Toss tomato salad to combine. • Divide jacket potatoes between plates. Top with beef and Cheddar cheese. • Serve with salad and a dollop of sour cream. Enjoy!
