Crispy plant-based *chicken with cheesy homemade baked beans & chunky chips
Appliance/Function:
Equipment
- 1 Oven tray
- Baking paper
- 1 Pot
- 1 Frypan
- 3 Shallow bowls
Ingredients
Chips
- 800 g potatoes or frozen chunky chips
- 1 tbsp olive oil
Beans
- 1 carrot
- 1 brown onion
- 2 cloves garlic
- 400 g cannellini beans
- 1 tbsp olive oil
- 1 tbsp Italian herbs
- 130 g tomato pesto or dip
- 400 g pasta sauce
- 1 cube vegetable stock
- 1 tsp honey
- ½ cup cheese grated
*Chicken
- 400 g plant-based *chicken tenders
- 1 tbsp olive oil
To serve
- ¼ cup tomato sauce
Instructions
Before you start
- Preheat the oven to 220 °Cor 210 °C fan bake. Line an oven tray with baking paper.
Cook chips
- Slice the unpeeled 800 g potatoes into chunky chips and toss them on the prepared oven tray with 1 tbsp olive oil. Season with salt and pepper and cook for 20-25 minutes, until tender. Turn once during cooking.
Start baked beans
- Peel and grate 1 carrot. Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Drain and rinse 400 g cannellini beans. Heat 1 tbsp olive oil in a large pot on medium-high heat. Cook the onion and carrot for 3-4 minutes until softened.
Finish baked beans
- Then add the cannellini beans, 1 tbsp Italian herbs, 130 g tomato pesto or dip, 400 g pasta sauce, 1 cube vegetable stock, 1 tsp honey and 125ml or ½ cup of water. Stir to combine and cook for 5-8 minutes, until slightly reduced. Grate over ½ cup cheese place lid on, and cook for 2-3 minutes, or until cheese is melted.
Cook *chicken
- Cook 400 g plant-based *chicken tenders according to packet directions.
To serve
- Divide the crispy *chicken tenders and cheesy homemade baked beans between plates. Serve with the chunky chips on the side and ¼ cup tomato sauce for dipping.
Nutrition
Calories: 582kcal | Carbohydrates: 69g | Protein: 31g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 1375mg | Potassium: 1307mg | Fiber: 21g | Sugar: 12g | Calcium: 266mg | Iron: 6mg