Plant-Based Protein Tex-Mex Messy Janes

🥘 Ingredients

• black pepper
  1 pinch
• brioche buns
  2 unit
• cooking oil
  1 tbsp
• cornstarch
  1 tbsp
• lime
  1 unit
• mayonnaise
  2 tbsp
• mushroom stock concentrate
  1 unit
• potatoes
  2 unit
• red onion
  1 unit
• salt
  1 pinch
• southwest spice blend
  1 tsp
• sugar
  ¼ tsp
• tex-mex ground plant-based protein
  12 oz
• water
  3 tbsp

🍳 Cookware

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

1. 

   1

   Preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , southwest spice blend , salt , and black pepper . Roast on top rack until lightly browned and tender, ⏱️ 20 minutes .

   potatoes: 2 unit, cooking oil: 1 tbsp, southwest spice blend: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   red onion: 1 unit, lime: 1 unit, brioche buns: 2 unit, sugar: ¼ tsp
3. 

   3

   In a second small bowl , combine mushroom stock concentrate , half the cornstarch , remaining southwest spice blend, and water . In a third small bowl , combine mayonnaise and a squeeze of lime juice. Season with salt.

   mushroom stock concentrate: 1 unit, cornstarch: 1 tbsp, water: 1 tbsp, mayonnaise: 2 tbsp
4. 

   4

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

   tex-mex ground plant-based protein: 12 oz
5. 

   5

   Add water to pan with plant-based protein, then stir in sauce base. Cook, stirring, until sauce has thickened, ⏱️ 2 minutes . If sauce seems too thick, add another splash of water. Taste and season with salt and black pepper. Turn off heat. Meanwhile, toast brioche buns until golden brown.

   water: 2 tbsp
6. 

   6

   Divide brioche buns between plates; spread cut sides of bottom buns with lime mayo. 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 lime mayo for dipping.