Creamy Plant-Based Crumbed Chick'n & Mushroom Stroganoff

Name: Creamy Plant-Based Crumbed Chick'n & Mushroom Stroganoff with Garlicky Greens & Mashed Potato
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 2 Potato; 1 packet Green Beans; 3 Garlic; 1 packet Light Cooking Cream; 1 packet Dijon Mustard; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 sachet Vegetable Stock Powder; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil; 2 tbs milk; 60 g butter; ⅓ cup Water

with Garlicky Greens & Mashed Potato

Get up to $200 off!

Nothing beats a fluffy mountain of potato mash, so We've loaded ours with the creamiest mushroom stroganoff. Cut through the richness with a helping of garlicky greens and this time will quickly become a regular.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 packet

Green Beans

Garlic

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Dijon Mustard

1 packet

Sliced Mushrooms

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

2 tbs

milk

(Contains: Milk;)

60 g

butter

(Contains: Milk;)

⅓ cup

Water

Nutritional Values

Calories912 kcal

Energy (kJ)3820 kJ

Fat52.2 g

of which saturates27 g

Carbohydrate73.9 g

of which sugars18.7 g

Dietary Fibre18.7 g

Protein32.8 g

Sodium1620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Bring a medium saucepan of salted water to
the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily
pierced with a fork, 12-15 minutes. Drain and
return to the pan.
• Add the milk and half the butter to the potato.
Mash until smooth and season to taste with salt
and pepper. Cover to keep warm.

TIP: Save time and get more fibre by leaving the
potato unpeeled!

• Meanwhile, finely chop garlic and brown onion.
• Trim green beans.

• In a large frying pan, heat a drizzle of olive oil
over high heat. Cook green beans, tossing, until
tender, 5-6 minutes.
• Add half the garlic and cook until fragrant,
1 minute. Season to taste, transfer to a bowl and
cover to keep warm.

• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. Cook plant-based crumbed chicken with sliced mushrooms, until golden and heated through, 3-4 minutes.
• Add onion and cook until tender, 4-5 minutes.

• Add tomato paste, garlic & herb seasoning,
remaining garlic and remaining butter and cook
until fragrant, 1-2 minutes.
• Add light cooking cream, vegetable stock
powder, Dijon mustard and the water and
cook until slightly thickened, 2-3 minutes.
Season to taste.