Plant-Based Chick'n Tenders & Mash
with Creamy Garlic Sauce & Mustard Veggies
- Almond
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 plant-based protein, crumbed Chick'n tenders, you have a dinner that is worth your time.
Ingredients
1 packet
Green Beans
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Wholegrain Mustard
1
Zucchini
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Carrot
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
300 g
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
Utensils
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 the 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. Add wholegrain mustard and toss to coat. Season and cover to keep warm. Drain potatoes and return to saucepan. • Add plant-based butter and plant-based milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
• Heat a large frying pan over medium-high heat with 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.
• Wipe out pan and return to 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 to serve. Enjoy!
