Tex-Mex Plant-Based Mince & Slaw Subs
with Sweet Potato & Carrot Fries
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Milk
- May contain traces of allergens
- Sesame
- Almond
- Hazelnut
- Lupin
- Gluten
- Wheat
- Soy
Gather round and get your hands on a carnival family fave meal - sloppy beef subs! Packed with beef brisket and cabbage, then slathered with smokey aioli to complete the meal, these will get messy!
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
200 g
Plant-Based Mince
(Contains: Gluten, Soy, Wheat; May be present: Gluten, Wheat.)
1 packet
Shredded Cabbage Mix
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
2
Sweet Potato
1
Carrot
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato and carrot into fries.
• Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggie fries between two trays.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. Tex-Mex spice blend and cook, until fragrant, 1 minute.
• In a large bowl, combine shredded cabbage mix, a drizzle of white wine vinegar and olive oil.
• Season with salt and pepper.
• Slice hot dog buns in half lengthways, 3/4 of the way through. Bake buns directly on a wire oven rack until heated through, 3 minutes.
• Spread buns with some smokey aioli, then fill burger with slaw and Tex-Mex plant-based mince.
• Serve with veggie fries and any remaining slaw and smokey aioli. Enjoy!
