Prep Method: Assembly, Mixing, Toast
Ingredients
- BAF Plant Protein Crumble – Beef-2 pouches
Peanut Sriracha Sauce
- Peanut butter, creamy, unsalted 1 pound
- Soy sauce, less sodium-3 ounces
- Sugar, brown-¼ cup
- Sriracha sauce-¼ cup
- Lime juice-½ cup
- Water-¾ cup
Other Ingredients
- Cabbage, shredded (coleslaw mixture)-26 ounces
- Carrots, shredded or matchstick-18 ounces
- Cilantro, roughly chopped-3 cups
- Lime juice-1 cup
- Soy sauce, less sodium-2 tablespoons
- Flat bread, whole-grain rich, round, 2 oz. eq.grain-42 each
- Red peppers, julienne (use ⅛ cup per flatbread)-24 ounces
- Green onion, cut on bias (diagonally-5½ cups
Instructions
To Prepare the Protein Crumbles
- Measure 2 quarts of hot water (minimum 150 °F) into a container to rehydrate Beef Crumbles. Stir in two pouches of Beef Crumbles. Mix until well-combined.
- Cover and let sit for 5 minutes.
CCP: Heat to 135 °F for at least 15 seconds.
- Hold hot for service.
CCP: Hold warm, above 135 °F for service.
To Prepare Peanut Sriracha Sauce
- Whisk all ingredients for peanut sriracha sauce in a bowl.
To Prepare Vegetable Slaw
- Toss coleslaw, carrots, and cilantro with lime juice and soy sauce right before service. Hold cold for up to 45 minutes.
Service Instructions
To serve:
Preheat oven to 375 °F.
- Line flatbreads on a sheet pan (do not use parchment).
- Toast in the oven until almost firm, approximately 8 to 10 minutes.
- Remove from oven and top each flat bread with1 tablespoon of peanut sauce.
- Top with Beef Crumbles and place back in oven for 5 minutes.
- Remove from oven.
- Top with coleslaw mix (3/8 cup)
- Sprinkle with sliced red peppers (1/8 cup) and green onions (2 tablespoons).
- Drizzle any extra peanut butter sauce on top of flatbreads.
- Serve immediately.
Notes:
Beef Crumble topped flatbread, without coleslaw or garnish, can be held in warmer for up to 30 minutes.
For a grab and go option: serve warmed flatbread with all components packaged separately for students to assemble themselves.