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Plant-Based Crumbed Chick'n & Potato Medley Mash
Plant-Based Crumbed Chick'n & Potato Medley Mash

Plant-Based Crumbed Chick'n & Potato Medley Mash

with Gravy & Garlicky Veggies

Plant-based crumbed chick'n are always a crowd-pleaser. Drizzle them with a cheat's peppercorn gravy and they’re even harder to refuse! This colourful plate also gets a serve of sweet potato mash, plus garlicky veggies for a dinner filled with delights.

Tags:
Veggie
Allergens:
Gluten
Soy
Wheat
Eggs
Milk

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Fine Breadcrumbs

1

Broccoli

1 packet

Flaked Almonds

1 sachet

Garlic & Herb Seasoning

2

Garlic

1 packet

Gravy Granules

1 packet

Pea Pods

300 g

Plant-Based Crumbed Chicken

1

Potato

1

Sweet Potato

Not included in your delivery

1 piece

egg

1 drizzle

olive oil

½ cup

Boiling water

20 g

butter

Nutritional Values

Calories684 kcal
Energy (kJ)2860 kJ
Fat27.5 g
of which saturates7.7 g
Carbohydrate70.4 g
of which sugars11 g
Dietary Fibre17.5 g
Protein34.5 g
Sodium1490 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Bring a medium saucepan of salted water to the boil. Peel potato and sweet potato and cut into bite-sized chunks. • Cook in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the pan. • Add the butter to potato and sweet potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• Meanwhile, chop broccoli (including stalk!) into small florets. Trim green beans. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans, tossing, until tender, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Season, then transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.

5

• In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.

6

• Divide sweet potato mash and garlicky veggies between plates. • Top mash with plant-based crumbed chicken, then pour over gravy. • Sprinkle with flaked almonds to serve. Enjoy!

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