BBQ Veggie Mince & Corn Sloppy Joes
with Plant-Based Aioli, Slaw & Fries
These divine creations aren't just reserved for American high school cafeterias, they're also great for digging into in the comfort of your own home. Veggie mince is cooked up with smokey barbecue seasoning for a punch of flavour, while the side of fries and slaw wrap this delicious dinner up in a neat and tidy bow.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
2 clove
garlic
1
onion
½ tin
sweetcorn
1
white turnip
1 bag
herbs
½ packet
veggie mince
(ContainsSoy, GlutenMay be presentMilk, Egg, Sesame, Peanuts, Tree Nuts)1 sachet
barbecue seasoning
1 packet
tomato paste
2
ciabatta
(ContainsSoy, GlutenMay be presentMilk, Egg, Sesame, Peanuts, Tree Nuts, Sulphites)1 bag
slaw mix
1 packet
plant-based aioli
Not included in your delivery
olive oil
20 g
plant-based butter
⅓ cup
water
1 drizzle
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic and brown onion. Drain the sweetcorn (see ingredients). Thinly slice the white turnip. Roughly chop the herb leaves.
Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Add a drizzle of olive oil, the veggie mince (see ingredients) and onion and cook, breaking up the mince with a spoon, until browned, 3-4 minutes. Reduce the heat to medium, then add the garlic, barbecue seasoning, tomato paste and plant-based butter and cook until fragrant, 1 minute. Add the water, stir and simmer until slightly thickened, 1-2 minutes. Season.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
While the veggie mince is cooking, half the ciabatta lengthways. Bake the ciabatta directly on the wire oven rack until heated through, 5 minutes.
While the ciabatta is baking, add the slaw mix, turnip, herbs, 1/2 the plant-based aioli and a drizzle of olive oil and white wine vinegar in a medium bowl. Toss to combine and season to taste.
Divide the veggie mince filling between the ciabattas and top with some slaw. Divide the BBQ veggie mince and corn sloppy joes between plates. Serve with the fries, remaining slaw and remaining aioli.