Tender, Tex-Mex spiced pulled 'beef' takes these hearty jacket potatoes to the next level in this 100% plant-based recipe - a treat for Meatless Monday, or any night of the week.
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plant-based pulled beef
mixed salad leaves
plant-based smokey aioli(ContainsSoy)
Tex-Mex spice blend(May be presentGluten)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Cut each potato in half, then transfer, cut-side down, to a lined oven tray. Drizzle with olive oil and season with salt and pepper. Bake until crisp and tender, 40-45 minutes.
While the potatoes are baking, slice the kernels off the corn cob. Thinly slice the brown onion. Finely chop the garlic. Roughly chop the plant-based pulled beef. Thinly slice the cucumber into rounds. Grate the carrot.
Heat a large frying pan over a high heat. Cook the 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.
SPICY! This is a mild spice blend, but use less if you're sensitive to heat.
When the potatoes have 10 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and plant-based pulled beef, tossing, until softening, 4-5 minutes. Add the garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Remove from the heat, then add the water and stir until combined. Season to taste.
To the bowl with the corn, add the mixed salad leaves, cucumber, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to combine.
Divide the jacket potatoes between plates. Top with the Mexican plant-based beef. Serve with the charred corn salad and plant-based smokey aioli.