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.
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
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
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, chop broccoli (including stalk!) into small florets. • Trim and halve green beans. • Thinly slice carrot into half-moons. • Finely chop garlic.
• 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.
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.
• 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.
• Divide patties, mash and mustard veggies between plates. • Pour over pepper gravy. • Sprinkle over flaked almonds to serve. Enjoy!