Creamy Plant-Based Crumbed Chick'n & Mushroom Stroganoff

Name: Creamy Plant-Based Crumbed Chick'n & Mushroom Stroganoff with Polenta & Baby Spinach
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 cup water; ¼ cup milk; ¼ tsp salt; 20 g butter; 2 clove Garlic; ½ Lemon; 1 packet Plant-Based Crumbed Chicken; 1 packet Instant Polenta; 1 packet Sliced Mushrooms; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 packet Light Cooking Cream; 1 packet Baby Spinach Leaves

with Polenta & Baby Spinach

Get up to $230 off

Take tender plant-based chicken and earthy mushrooms and simmer them in a creamy stroganoff sauce. Served alongside fluffy polenta and fresh baby spinach, this bowl of goodness will having you coming back for seconds (and thirds!).

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

Garlic

½

Lemon

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 packet

Instant Polenta

(May be present: Wheat, Gluten, Milk, Soy.)

1 packet

Sliced Mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Baby Spinach Leaves

Not included in your delivery

olive oil

1 cup

water

¼ cup

milk

(Contains: Milk;)

¼ tsp

salt

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3904 kJ

Calories933 kcal

Fat31.5 g

of which saturates11 g

Carbohydrate106.3 g

of which sugars10.5 g

Dietary Fibre19.3 g

Protein70.4 g

Sodium1751 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. Slice lemon into wedges.

2

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

3

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat. • Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes. • Remove from the heat, add the butter and a good pinch of pepper and stir until melted.

4

• Return frying pan to high heat with the remaining butter and a drizzle of olive oil. Cook sliced mushrooms until softened, 5-6 minutes. • Add garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1-2 minutes.

5

• Add cooking cream and the water and cook until slightly thickened, 2-3 minutes. • Add baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste.

Little cooks: Help out with measuring the cream and water.