Plant-Based Protein Messy Janes

🥘 Ingredients

• bbq sauce
  2 tbsp
• brioche buns
  2 unit
• cooking oil
  1 tbsp
• cornstarch
  1 tbsp
• ground plant-based protein
  6 oz
• ketchup
  2 tbsp
• lime
  1 unit
• mushroom stock concentrate
  1 unit
• potatoes (cut into ½-inch-thick wedges)
  2 unit
• red onion
  1 unit
• southwest spice blend
  1 tsp
• sugar
  ¼ tsp
• vegan chipotle mayonnaise
  1 tbsp

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• large pan

1. 

   1

   Preheat oven to 450 degrees. Wash and dry produce.
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of cooking oil , southwest spice blend , salt, and pepper. Roast on top rack until lightly browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 2 unit (cut into ½-inch-thick wedges), cooking oil: 1 tbsp, southwest spice blend: 1 tsp
3. 

   3

   While potatoes roast, halve, peel, and very thinly slice ¼ of the red onion ; finely chop the remainder. Quarter lime . Halve brioche buns . In a small bowl , combine sliced onion, juice from half the lime, sugar , and a pinch of salt. Microwave until onion is softened, ⏱️ 1 minute . Set aside.

   red onion: 1 unit, lime: 1 unit, brioche buns: 2 unit, sugar: ¼ tsp
4. 

   4

   In a second small bowl , combine bbq sauce , ketchup , mushroom stock concentrate , half the cornstarch , remaining southwest spice blend, and 1 tbsp water.

   bbq sauce: 2 tbsp, ketchup: 2 tbsp, mushroom stock concentrate: 1 unit, cornstarch: 1 tbsp
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chopped onion; cook, stirring, until softened, ⏱️ 4 minutes to ⏱️ 5 minutes . Add ground plant-based protein ; season with salt and pepper. Press into an even layer; cook undisturbed until browned on bottom, ⏱️ 3 minutes to ⏱️ 4 minutes . Break up protein into pieces and continue cooking until browned and warmed through, ⏱️ 3 minutes to ⏱️ 4 minutes more.

   ground plant-based protein: 6 oz
6. 

   6

   Add 2 tbsp water to pan with protein, then stir in BBQ sauce mixture. Cook, stirring, until sauce has thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . If sauce seems too thick, add another splash of water. Taste and season with salt and pepper. Turn off heat. Meanwhile, toast buns until golden brown.
7. 7

   Divide buns between plates; spread cut sides of bottom buns with vegan chipotle mayonnaise . Fill buns with messy jane filling and as much pickled onion (draining first) as you like. Serve with potato wedges on the side and any remaining mayo for dipping.

   vegan chipotle mayonnaise: 1 tbsp