A plant-based take on the classic South American comfort dish, this Argentinian picadillo builds deep flavour by browning Beyond Meat with garlic and onion, then deglazing with apple cider vinegar and soy sauce before simmering in crushed and diced tomatoes with cumin, oregano, and paprika. Briny green olives, sweet raisins, and tender green peas fold in at the end, finished with fresh parsley. It sits alongside fluffy couscous tossed with sautéed zucchini, eggplant, and bell peppers, plus a side of spicy roasted broccoli kissed with chili flakes.

Beyond Meat, broccoli, couscous, eggplant, zucchini, red bell peppers, green bell peppers, crushed tomatoes, diced tomatoes, yellow onion, red onion, green olives, green peas, raisins, garlic, fresh parsley, dried oregano, bay leaves, balsamic vinegar, apple cider vinegar, soy sauce, olive oil, sunflower oil, lemon juice, paprika, ground cumin, red chili flakes, black pepper, erythritol, kosher salt.

Wheat, soy, sulphites.