Plant-Based Chick'n Tenders & Mash
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Plant-Based Chick'n Tenders & Mash

Plant-Based Chick'n Tenders & Mash

with Creamy Garlic Sauce & Mustard Veggies

A good meal is one that has staple components that have proven over time that they are worthy additions to weeknight dinners. Creamy potato mash is one of these staples and being paired with a serving of mustard veggies (to add some flair) and our go-to plant-based protein, crumbed chick'n tenders, you have a dinner that is worth your time.

Tags:
Plant Based
Allergens:
Gluten
•Soy
•Wheat
•Almond

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

zucchini

1 bag

green beans

1 packet

wholegrain mustard

1 packet

Plant-Based Crumbed Chicken

(Contains Gluten, Soy, Wheat;)

1 sachet

garlic & herb seasoning

1 packet

Plant-Based Cooking Cream

(Contains Soy;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

â…“ cup

water

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Nutritional Values

Energy (kJ)3273 kJ
Fat46.5 g
of which saturates5 g
Carbohydrate60 g
of which sugars16.6 g
Protein27.4 g
Sodium1656 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. Peel and cut potato into bite-sized pieces.

2
2

• Thinly slice carrot and zucchini into sticks. Trim green beans.

3
3

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add carrot, zucchini and green beans. Cover and steam until veggies are tender and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Add wholegrain mustard and toss to coat. Season and cover to keep warm. Drain potatoes and return to saucepan. • Add plant-based butter and plant-based milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

4
4

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

5
5

• Wipe out pan and return to medium heat with a drizzle of olive oil. Cook garlic & herb seasoning until fragrant, 1 minute. • Add plant-based cooking cream and the water and cook until slightly thickened, 1-2 minutes. Season generously with salt with pepper.

6
6

• Divide the plant-based chick'n tenders, mash and mustard veggies between plates. • Spoon over creamy garlic sauce. Sprinkle over flaked almonds to serve. Enjoy!