Plant-Based Patty & Pepper Gravy
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Plant-Based Patty & Pepper Gravy

Plant-Based Patty & Pepper Gravy

with Potato Mash & Mustard Veggies

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!

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Over 30g protein
Allergens:
Gluten
Soy
Wheat
Sulphites
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 head

broccoli

1 packet

green beans

1

carrot

3 clove

garlic

1 packet

Dijon mustard

1 packet

plant-based burger patty

(Contains Gluten, Soy, Wheat; May be present: Gluten, Wheat. )

1 sachet

gravy granules

(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

40 g

plant-based butter

2 tbs

plant-based milk

½ cup

boiling water

1 tsp

cracked black pepper

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Nutritional Values

Energy (kJ)2501 kJ
Fat31.2 g
of which saturates7.6 g
Carbohydrate42.9 g
of which sugars13.6 g
Protein33.8 g
Sodium1258 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim and halve green beans. • Thinly slice carrot into half-moons. • Finely chop garlic.

3
3

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook broccoli, green beans and carrot with a splash of water, tossing, until tender, 6-8 minutes. • Add Dijon mustard and half the garlic and cook, until fragrant, 1 minute. Transfer to a bowl and season. Cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

4
4

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.

5
5

• Boil the kettle. In a medium bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute. • Return frying pan to medium heat with a drizzle of olive oil and cook cracked black pepper and remaining garlic, until fragrant, 1 minute. • Transfer garlic-pepper mixture to the bowl with the gravy, stirring until combined.

6
6

• Divide patties, mash and mustard veggies between plates. • Pour over pepper gravy. • Sprinkle over flaked almonds to serve. Enjoy!