Plant-Based Chicken & Potato Mash

Name: Plant-Based Chicken & Potato Mash with Caramelised Onion Sauce & Steamed Veggies
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 20 g plant-based butter; 2 tbs plant-based milk; 1 Brown Onion; 1 bunch baby broccoli; 1 carrot; 1 packet Plant-Based Crumbed Chicken Tenders; 1 tsp brown sugar; 1 tbs balsamic vinegar; ½ packet Onion Chutney

with Caramelised Onion Sauce & Steamed Veggies

4.5(143)

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Calories

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Protein

29.5g protein

Total

30 minutes

Difficulty

Easy

Climate Superstar

Plant Based

Allergens:

Gluten
Soy
Sulphites

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

potato

Brown Onion

1 bunch

baby broccoli

carrot

1 packet

Plant-Based Crumbed Chicken Tenders

(Contains: Gluten, Soy; )

½ 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

Nutrition Values

Energy (kJ)2982 kJ

Fat32.3 g

of which saturates4.1 g

Carbohydrate76.3 g

of which sugars23.9 g

Protein29.5 g

Sodium990 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

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• 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.

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

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

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

• Wipe out and return frying pan to mediumhigh heat with a drizzle of olive oil. Cook onion, stirring regularly, 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.