Caribbean Plant-Based 'Chicken'

Nutrition per serve

Ingredients

• 1pcs potato
• 100g snow peas
• 1bunch coriander
• 5g Caribbean seasoning
• 200g plant-based chicken-style strips
• 40ml vegan mayonnaise
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 3cm chunks (see Make it faster). Trim the stems from the snow peas, removing the strings from one side. Pick the coriander leaves and finely chop the stems.
2. Step 2 — Roast veggies
   Put the potato on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to combine. Roast for 15 mins. Add the snow peas to the tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for a further 10 mins or until the veggies are tender.
3. Step 3 — Marinate 'chicken'
   Meanwhile, combine the coriander stems, Caribbean seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken-style strips and toss to coat.
4. Step 4 — Cook 'chicken'
   Heat a medium frypan over medium-high heat. Cook the chicken-style strips, stirring occasionally, for 5 mins or until browned and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the chicken-style strips, potato gems and snow peas among plates. Scatter over the coriander leaves and serve with the vegan mayonnaise. Enjoy!
6. Step 6 — Make it faster
   We've cut the potato into larger pieces, but to speed up the cooking time simply cut it into 2cm chunks.

Allergens

Sulfit, Sojabohnen