Protein Swap | Impossible™ Beef, Caramelized Onion & Kale Flatbreads
with Mascarpone
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
These three friends will have your flatbreads covered in no time: Impossible™ beef, jammy caramelized onions and chopped kale for green goodness. All they need is a cushion to sit on, which a layer of roasted garlic mascarpone easily provides.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 120g Chopped kale
- 15g Minced roasted garlic
- 25g Caramelized onions
- 60ml Mascarpone
- 2 Naan
Contains: Milk • Soy • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
34 g
Saturated Fat
13 g
Sodium
950 mg
Total Carb
74 g
Sugars
10 g
Protein
34 g
Fibre
14 g
Preparation
Cook the sausage meat
- Preheat the oven to 450°F.
- In a large pan, heat oil on medium-high.
- Add the sausage meat and kale.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Season the mascarpone
- Meanwhile, in a small bowl, combine the mascarpone, garlic and S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the mascarpone.
- Top with the sausage meat, kale and onions.
- Drizzle with olive oil.
- Bake, 4 to 6 min., until the edges of the naan are golden and the sausage meat* is cooked through.
Plate your dish
Divide the flatbreads (wedges) between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
