HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPlant Based Chick'n Tenders & Corn Slaw
Plant-Based Chick'n Tenders & Corn Slaw

Plant-Based Chick'n Tenders & Corn Slaw

with Aussie-Spiced Potato Wedges

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If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be pleasantly surprised! They get lovely and golden in the pan, and pair perfectly with the creamy and crunchy slaw and our signature wedges.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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



1 tin


1 stalk


1 bag

slaw mix

1 packet

plant-based aioli

1 packet

plant-based crumbed chicken

(ContainsGluten, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3468 kJ
Fat54.6 g
of which saturates4.1 g
Carbohydrate56.8 g
of which sugars10.1 g
Protein22.5 g
Sodium1714 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 potato into wedges. Place on a lined oven tray. Drizzle with olive oil and sprinkle with the Aussie spice blend. Toss to coat.

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


Bake the wedges until tender, 20-25 minutes.


While the wedges are cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.


While the corn is charring, thinly slice the celery. To the bowl with the corn, add the celery, slaw mix, a drizzle of vinegar and 1/2 the plant-based aioli. Toss to combine. Season to taste.


When the wedges have 10 minutes remaining, return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the plant-based chicken tenders until just browned, 2-3 minutes each side.


Divide the plant-based chick'n tenders, corn slaw and Aussie-spiced potato wedges between plates. Serve with the remaining plant-based aioli.