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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
(Contains: Gluten, Soy, Wheat;)
1
Potato
1
Sweet Potato
Not included in your delivery
1 piece
egg
(Contains: Eggs;)
1 drizzle
olive oil
½ cup
Boiling water
20 g
butter
(Contains: Milk;)
Cooking Steps
• 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!
• 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.
• 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.
• 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.
• 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.
• 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!
