Loaded BBQ Plant-Based Slow Braised Meat & Fries
with Charred Corn Slaw & Plant-Based Smokey Aioli
Once you start, you won’t be able to stop eating this Plant-Based delight! Simply take a bowl of crispy potato fries and load it up with classic All-American BBQ flavours, a zingy Dijon-mustard charred corn slaw and a dollop of smokey aioli. Enjoy!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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.
Ingredients
2
potato
2 clove
garlic
1 bunch(es)
spring onion
1 packet
Plant-Based Slow Braised Meat
(Contains Soy; May be present: Gluten, Egg, Peanut, Sesame. )
1 tin
sweetcorn
½ packet
mild chipotle sauce
(Contains Soy;)
1 bag
slaw mix
1 packet
Plant-Based Smokey Aioli
(Contains Soy;)
1 sachet
All-American spice blend
½ packet
Dijon mustard
1 packet
celery
Not included in your delivery
olive oil
½ cup
water
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potatoes into fries. • Place 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 fries between two trays.
• Meanwhile, finely chop garlic. Thinly slice celery and spring onion. • Roughly chop plant-based slow-braised meat. • Drain sweetcorn.
• Heat a large frying pan over high heat. • Cook 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.
• Return frying pan to high heat with a drizzle of olive oil. • Cook plant-based slow braised meat and the water, until the water has evaporated, 3-4 minutes. • Continue cooking until browned, 1-2 minutes. • Add garlic, All-American spice blend and cook until fragrant, 1-2 minutes. Remove from heat. Stir in mild chipotle sauce (see ingredients) until combined.
TIP: Add an extra splash of water if the topping looks too dry.
• Meanwhile, to bowl with charred corn, add slaw mix, celery, dijon mustard (see ingredients), a drizzle of red wine vinegar and olive oil. • Toss to combine and season to taste.
• Divide fries and charred corn slaw between plates. • Top fries with BBQ plant-based slow braised meat. • Drizzle over plant-based smokey aioli. Sprinkle over spring onion to serve. Enjoy!