Plant-Based Chick'n Tenders & Cucumber Slaw
with Bacon, Herby Fries & Smokey 'Aioli'
- Soy
- Gluten
- Wheat
If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be more than satisfied! They get lovely and golden in the pan and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.
Ingredients
100 g
Bacon
1 packet
Slaw Mix
2 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1 sachet
Garlic & Herb Seasoning
1
Apple
1 packet
Potato Fries
1
Cucumber
300 g
Plant-Based Crumbed Chicken
(Contains: Soy, Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Cut bacon into 1cm pieces. • Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Bake until tender, 20-25 minutes. In the last 5 minutes of cook time, remove fries from oven. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber into half-moons. • Thinly slice apple (see ingredients) into wedges. • In a large bowl, combine cucumber, apple, slaw mix, a drizzle of the vinegar and half the plant-based smokey aioli. Season to taste.
• When fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • 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-high heat with a drizzle of olive oil. Cook bacon, turning, until golden, 4-5 minutes.
• Divide plant-based chick'n tenders, bacon slices, cucumber slaw and herby fries between plates. • Serve with remaining plant-based smokey aioli. Enjoy!
