Double Plant-Based Chick'n Tenders & Mash

Name: Double Plant-Based Chick'n Tenders & Mash with Creamy Garlic Sauce & Mustard Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 20 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 carrot; 1 zucchini; 1 bag green beans; 1 packet wholegrain mustard; 2 packet Plant-Based Crumbed Chicken; 1 sachet garlic & herb seasoning; 1 packet Plant-Based Cooking Cream; ⅓ cup water; 1 packet flaked almonds

with Creamy Garlic Sauce & Mustard Veggies

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A good meal is one that has staple components that have proven over time that they are worthy additions to weeknight dinners. Creamy potato mash is one of these staples and being paired with a serving of mustard veggies (to add some flair) and our go-to PB protein, crumbed chick'n tenders, you have a dinner that is worth your time.

This recipe is over 30g of protein per serving.

Tags:

Plant Based

•Over 30g protein

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

zucchini

1 bag

green beans

1 packet

wholegrain mustard

2 packet

Plant-Based Crumbed Chicken

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Cooking Cream

1 packet

flaked almonds

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

⅓ cup

water

Nutritional Values

Energy (kJ)4590 kJ

Fat66 g

of which saturates6.9 g

Carbohydrate79 g

of which sugars17.7 g

Protein41.9 g

Sodium2433 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Peel and cut potato into bite-sized pieces.

• Thinly slice carrot and zucchini into sticks. Trim green beans.

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add carrot, zucchini and green beans . Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season and cover to keep warm. Drain potatoes and return to saucepan. Add butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

• Return pan to medium-high with heat enough olive oil to coat base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

TIP: Cook the plant-based chicken in batches for the best results.

• Wipe out pan and return to a medium heat with a drizzle of olive oil. Cook garlic & herb seasoning, until fragrant, 1 minute. • Add plant-based cooking cream and the water and cook until slightly thickened, 1-2 minutes. Season generously with salt with pepper.

• Divide the plant-based chick'n tenders, mash and mustard veggies between plates. • Spoon over creamy garlic sauce. Sprinkle over flaked almonds. Enjoy!