Loaded Wedges topped with Plant Based Mince
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Loaded Wedges topped with Plant Based Mince

Loaded Wedges topped with Plant Based Mince

with Lime Soured Cream and Spring Onion

.

Tags:
Veggie
Spicy
Allergens:
Milk
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Spring Onion

30

Mature Cheddar Cheese

(Contains Milk)

1

Black Beans

½

Lime

1

Garlic Clove

220

Vivera Plant Mince

1

Mexican Style Spice Mix

1

Tomato Passata

28

Red Wine Stock Paste

(Contains Sulphites)

75

Soured Cream

(Contains Milk)

32

BBQ Sauce

Not included in your delivery

20000

Water

sideBannerName

Nutritional information

Energy (kcal)521 kcal
Energy (kJ)2180 kJ
Fat15.2 g
of which saturates8.1 g
Carbohydrate77.9 g
of which sugars18.4 g
Protein20.5 g
Salt3.49 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Sieve
Garlic Press
Grater
Grill Pan

Instructions

Start Your Wedges
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!) Put on a large roasting tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Get Prepped
2

Meanwhile, trim the spring onions then slice thinly. Grate the Cheddar. Drain and rinse the black beans in a sieve. Pop half the black beans in a bowl and mash until broken up. Set aside for later. Zest and quarter your lime. Peel and grate the garlic (or use a garlic press).

Start The Sauce
3

Heat a drizzle of oil in a frying pan on medium heat. When the oil is hot, add the veggie mince and cook until browned, 4-5 mins. Stir frequently.

BBQ Sauce
4

Add the Mexican spice and garlic to the veggie mince. Cook for 1-2 mins then add the tomato passata, water (see ingredients for amount), red wine stock paste and the beans (both the whole and mashed). Season with salt and pepper, stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 8-10 mins, stirring occasionally (add a splash of water if it becomes too thick).

Prep the Toppings
5

While your sauce simmers, pop the soured cream in a bowl and mix with the lime zest, then season with salt and pepper. Once the beany sauce has cooked, stir in the BBQ sauce. Taste and season with more salt and pepper if necessary.

Serve Up
6

Once the wedges are done, share into bowls and top with the mince and bean sauce. Cover with the grated Cheddar. Finish with a dollop of lime soured cream and the sliced spring onion. Serve with wedges of lime for squeezing over and enjoy!