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Double Plant-Based Chick'n Tenders & Cucumber Slaw with Herby Wedges & Smokey 'Aioli'

If you haven't tried our plant-based crumbed 'chicken' tenders yet, prepare to be more than satisfied! They get lovely and golden in the pan and pair perfectly with the subtly sweet and tart slaw, plus our signature wedges.

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Plant Based
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 potatoes
  • 1 sachet garlic & herb seasoning
  • 1 cucumber
  • 0.5 apples
  • 1 bag slaw mix
  • vinegar (white wine or rice wine)
  • 2 packets plant-based smokey aioli
  • 2 packets plant-based crumbed chicken
  • olive oil
  • 4 potatoes
  • 2 sachets garlic & herb seasoning
  • 2 cucumbers
  • 1 apple
  • 1 bag slaw mix
  • vinegar (white wine or rice wine)
  • 4 packets plant-based smokey aioli
  • 4 packets plant-based crumbed chicken

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Cut potato into wedges.
    • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat.
    • Bake until tender, 20-25 minutes.
    TIP: If your oven tray is crowded, divide the wedges between two trays.
  2. • Meanwhile, thinly slice cucumber into half-moons. Thinly slice apple (see ingredients) into wedges.
    • In a large bowl, combine cucumber, apple, slaw mix, a drizzle of vinegar and half the plant-based smokey aioli. Season to taste.
  3. • When wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat.
    • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
    • Transfer to a paper towel-lined plate.
    TIP: Cook chick'n in batches for the best results.
  4. • Divide plant-based chick'n tenders, cucumber slaw and herby wedges between plates.
    • Serve with remaining plant-based smokey aioli. Enjoy!