Plant-Based Chick'n Parmigiana

Name: Plant-Based Chick'n Parmigiana with Sweet Potato Wedges & Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 2 clove garlic; 1 tomato; 1 carrot; 1 packet tomato paste; 1 sachet garlic & herb seasoning; ½ tsp brown sugar; 20 g plant-based butter (for the sauce); ⅓ cup water; 1 packet Plant-Based Crumbed Chicken; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet Plant-Based Mayonnaise; 1 sachet Aussie spice blend; 1 packet plant-based shredded Cheddar cheese

with Sweet Potato Wedges & Salad

Up to 180$ + Free Treats / Extras for Life

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

Allergens:

Gluten

•Soy

•Wheat

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

2 clove

garlic

tomato

carrot

1 packet

tomato paste

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

1 bag

mixed salad leaves

1 packet

Plant-Based Mayonnaise

1 sachet

Aussie spice blend

1 packet

plant-based shredded Cheddar cheese

Not included in your delivery

olive oil

½ tsp

brown sugar

20 g

plant-based butter (for the sauce)

⅓ cup

water

1 drizzle

balsamic vinegar

Nutritional Values

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

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.