Get your teeth into this vegetarian sandwich that's loaded with spice and crunchy vegetables
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 621 |
| Fat | 29.2g |
| Saturates | 9.4g |
| Protein | 30.9g |
| Carbs | 58.7g |
| Sugars | 10.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFThinly slice the spring onions, finely grate the ginger and crush the garlic cloves.
In a medium bowl, break up the Beyond Meat burger patties and add the spring onion, ginger, garlic, and miso and mix.
Take heaped tablespoons and roll into balls.
Place onto a tray, cover, and chill for 10 minutes.
To make the rainbow slaw, shred the red cabbage and peel and grate the carrot.
Thinly slice the sugar snap peas lengthways.
Roughly chop the mint and coriander and thinly slice the chilli (remove the seeds for a milder heat).
In a small bowl, combine the sriracha (or other chilli sauce) and mayonnaise with the sliced vegetables, herbs and chilli.
Heat 1 tbsp of coconut oil in a non-stick frying pan over a medium-low heat.
Cook half the meatballs for 5-7 minutes, turning regularly, until golden and cooked through.
Add half the honey and cook for 1 minute, turning to coat. Transfer to a dish and keep warm. Repeat with remaining oil, meatballs and honey.
Cut the rolls in half and divide the slaw among the rolls, top with meatballs and serve.
