Tex-Mex Plant-Based Mince & Slaw Subs
with Sweet Potato & Carrot Fries
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!
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
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
2
Hot Dog Bun
(Contains: Eggs, Wheat, Gluten, Milk, Soy; May be present: Sesame, Almond, Hazelnut, Lupin.)
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, Soy; May be present: Gluten, Wheat.)
1 packet
Shredded Cabbage Mix
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Wheat, Soy.)
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!
