HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Chick'n Parmigiana
Plant-Based Chick'n Parmigiana

Plant-Based Chick'n Parmigiana

with Sweet Potato Wedges & Salad

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We took up the challenge of creating a plant-based version of classic pub fare, and were pleasantly surprised by the outcome. Try this chick'n parmi with all the trimmings and you might even trick your tastebuds into thinking you're eating the real deal.

Tags:Plant Based

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

2 clove






1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 bag

mixed salad leaves

1 packet

plant-based mayonnaise

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

½ tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g

plant-based butter

⅓ cup


1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3200 kJ
Fat47 g
of which saturates9 g
Carbohydrate71.8 g
of which sugars26.2 g
Protein20.9 g
Sodium2611 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the Aussie spice blend and season with salt. Toss to coat. Bake until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.


While the wedges are baking, finely chop the garlic. Cut the tomato into wedges. Grate the carrot.


In a large frying pan, heat a drizzle of olive over a medium heat. Cook the garlic and tomato paste, stirring, until fragrant, 1 minute. Add the garlic & herb seasoning, brown sugar, plant-based butter and the water and cook, stirring, until slightly thickened, 3-4 minutes. Season to taste. Transfer to a bowl.


Wipe out the frying pan and return to a medium-high heat with enough olive oil to cover the base. When the oil is hot, cook the plant-based crumbed chicken until golden and heated through, 2-3 minutes each side. Place the plant-based chicken on a second lined oven tray. Top with the tomato sauce and plant-based shredded Cheddar cheese. Bake until the cheese is melted, 5-8 minutes.


While the chick'n is baking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the tomato, carrot and mixed salad leaves, tossing to coat.


Divide the chick'n parmigiana, sweet potato wedges and salad between plates. Serve with the plant-based mayonnaise.