Double Plant-Based Chicken Tenders & Wedges
with Beetroot Relish & Creamy Corn Slaw
A plant-based version of chicken tenders, yes it can be done. A side of golden wedges to dip in a beetroot relish (it’s great for the chicken tenders too!) with make your mouth water in no time.
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
2
potato
1 stalk
celery
1 tin
sweetcorn
1 bag
Shredded Cabbage Mix
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Beetroot Relish
2 packet
Plant-Based Chicken Style Tender
(Contains: Soy, Gluten; )
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When the wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • Cook plant-based chicken-style tenders in batches, until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• Meanwhile, thinly slice celery. Drain the sweetcorn. • In a medium bowl, combine shredded cabbage mix, celery, sweetcorn, plant-based mayo and a drizzle of red wine vinegar. Season with salt and pepper.
• Divide plant-based chicken tenders, potato wedges and creamy corn slaw between plates. Top chicken with beetroot relish. Enjoy!
