Our Plans
Double Plant-Based Chick'n & Potato Mash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Plant-Based Chick'n & Potato Mash

Double Plant-Based Chick'n & Potato Mash

with Caramelised Onion Sauce & Steamed Veggies

We better set an extra place at the table tonight because nostalgia is coming over and it’s bringing this veggie version of homey chicken and potato mash. Cook up a caramelised onion sauce to put a spin on this classic.

Tags:
Plant Based
Climate Superstar
Allergens:
Gluten
Soy
Sulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

½ bunch

baby broccoli

1

carrot

1 packet

baby spinach leaves

2 packet

Plant-Based Crumbed Chicken Tenders

(Contains Gluten, Soy; )

½

Onion

1 packet

Onion Chutney

(Contains Sulphites; )

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

1 tsp

brown sugar

1 tbs

balsamic vinegar

sideBannerName

Nutrition Values

Energy (kJ)5110 kJ
Fat64.2 g
of which saturates8.1 g
Carbohydrate107.3 g
of which sugars32.5 g
Protein54.4 g
Sodium1867 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season with salt. Mash until smooth. Cover to keep warm.

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

2
2

• While the potato is cooking, thinly slice onion (see ingredients). • Halve any thick baby broccoli stalks lengthways (see ingredients). • Thinly slice carrot into sticks.

3
3

• Place a colander or steamer basket on top of the saucepan and add baby broccoli and carrot. • Cover with a lid and steam until tender, 6-7 minutes. • Transfer veggies to a medium bowl, toss through baby spinach leaves and season to taste. Cover to keep warm.

4
4

• Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based chicken tenders in batches until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and cover to keep warm.

5
5

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the brown sugar, balsamic vinegar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add onion chutney and a splash of water, stirring to combine.

TIP: Add a dash more water if the sauce gets too thick.

6
6

• Divide potato mash, plant-based chick'n and steamed veggies between plates. • Pour over caramelised onion sauce. Enjoy!