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.
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
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
1 packet
Plant-Based Chicken Style Tender
(Contains Gluten, Soy; )
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 tenders 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 white wine vinegar. Season with salt and pepper.
• Divide plant-based chicken tenders, potato wedges and creamy corn slaw between plates. Top chick'n tenders. • Serve with beetroot relish. Enjoy!