Plant-Based Protein Tex-Mex Messy Janes

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex ground plant-based protein
  1 lb
• black pepper
• brioche buns
  4 unit
• cooking oil
  1 tsp
• cornstarch
  1 tbsp
• lime
  2 unit
• mayonnaise
  4 tbsp
• mushroom stock concentrate
  2 unit
• potatoes
  24 oz
• red onion
  2 unit
• salt
• sugar
  ½ tsp

🍳 Cookware

• baking sheet
• small microwave-safe bowl
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
2. 

   2

   Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , 1 tsp Southwest Spice Blend , a pinch of salt and black pepper . You’ll use the rest of the Southwest Spice Blend later.

   potatoes: 24 oz, cooking oil: 1 tsp, Southwest Spice Blend: 2 tbsp, salt, black pepper
3. 

   3

   Roast on top rack until lightly browned and tender, ⏱️ 25 minutes .
4. 

   4

   While potatoes roast, halve, peel, and very thinly slice ¼ of the red onion ; finely chop the remaining onion. Quarter lime . Halve brioche buns .

   red onion: 2 unit, lime: 2 unit, brioche buns: 4 unit
5. 

   5

   In a small microwave-safe bowl , combine sliced onion, juice from half the lime, ¼ tsp sugar , and a pinch of salt. Microwave until onion is softened, ⏱️ 1 minute . Set aside.

   sugar: ½ tsp
6. 

   6

   In a second small bowl , combine mushroom stock concentrate , half the cornstarch , remaining Southwest Spice Blend, and 1 TBSP water. For 4 servings, use 2 TBSP water.

   mushroom stock concentrate: 2 unit, cornstarch: 1 tbsp
7. 7

   In a third small bowl , combine mayonnaise and a squeeze of lime juice. Season with salt.

   mayonnaise: 4 tbsp
8. 8

   Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, ⏱️ 5 minutes .
9. 9

   Add Tex-Mex ground plant-based protein ; season with salt and pepper. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, ⏱️ 3 minutes .

   Tex-Mex ground plant-based protein: 1 lb
10. 10

    Break up protein into pieces and continue cooking until browned and warmed through, ⏱️ 4 minutes .
11. 11

    Stir in 2 TBSP water (or 4 TBSP for 4 servings). Stir the sauce and let it thicken, ⏱️ 2-3 minutes . Taste, season with salt and pepper, and turn off heat.
12. 12

    Meanwhile, toast buns until golden brown.
13. 13

    Divide buns between plates. Spread the bottom buns with lime mayo. Fill buns with remaining filling and as much pickled onion (drain first) as you like. Serve with potato wedges and any remaining lime mayo on the side.
14. 14

    Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°F.