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