Plant-Based Mexican Beef Jacket Potatoes
with Charred Corn Salad & Smokey 'Aioli'
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Tender, Tex-Mex spiced pulled 'beef' takes these hearty jacket potatoes to the next level in this 100% plant-based recipe - a treat for Meatless Monday, or any night of the week.
Ingredients
3
potato
1 cob
corn
1
brown onion
2 clove
garlic
1 packet
Plant-Based Pulled Beef
1
cucumber
1
carrot
1 packet
tomato paste
1 bag
mixed salad leaves
1 packet
Plant-Based Smokey Aioli
(Contains: Soy)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy)
Not included in your delivery
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut each potato in half, then transfer, cut-side down, to a lined oven tray. Drizzle with olive oil and season with salt and pepper. Bake until crisp and tender, 40-45 minutes.
While the potatoes are baking, slice the kernels off the corn cob. Thinly slice the brown onion. Finely chop the garlic. Roughly chop the plant-based pulled beef. Thinly slice the cucumber into rounds. Grate the carrot.
Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
When the potatoes have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and plant-based pulled beef, tossing, until softening, 4-5 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Remove from the heat, then add the water and stir until combined. Season to taste.
To the bowl with the corn, add the mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.
Divide the jacket potatoes between plates. Top with the Mexican plant-based beef. Serve with the charred corn salad and plant-based smokey aioli.
Customer reviews
Review summary
Updated on July 2026- Flavour: The plant-based beef won over many self-described meat eaters, with several saying they could not tell the difference. Opinions were mixed though — some found the flavour too salty, mushroomy, or overpowering, particularly against the tomato paste.
- Ease of prep: Most found this a straightforward, easy-to-follow recipe, with the jacket potatoes and charred corn being highlights of the cooking process.
- Suggestions: Some found the spice level mild and boosted flavour by adding extra spices or cheese; others suggested using half the spice blend if sensitive to heat. Reducing the tomato paste slightly may help balance the overall flavour profile.
- Portions: Several reviewers noted the meal was very generous and filling, with some suggesting two potato halves per serve is plenty.
- Leftovers: A few noted the dish kept well over several days, making it a satisfying option to enjoy across multiple meals.
