With vegan meals becoming more and more advanced, it is always a great idea to get experimental and see how you could enjoy going meat-free. This Mustard Fry’s Chicken Strips dish is a completely vegan meal that is full of many distinct flavors, and is served with braised red cabbage, roasted potato, and broccoli.
Vegan Made Easy
This chicken strips recipe makes eating meat-free meals so easy! The Fry’s brand has been around since 1991, and is a family run business that produces plant-based foods that taste like meat. This recipe uses Fry’s chicken strips, that are made with vegetable protein, wheat, and soya. Even though they don’t contain meat, these vegan chicken strips are full of protein and are lower in fat and calories! For this dish, the vegan chicken strips are cooked in a homemade mustard sauce, consisting of wholegrain mustard, vegetable stock, garlic and onion, and almond milk for some vegan creaminess. Corn flour is added to the sauce mix to thicken it up so that it sticks nicely to the vegan chicken strips.
All the Bells and Whistles, Please!
These vegan chicken strips are served with braised cabbage, roast baby potatoes, and broccoli. The braised cabbage is made using onion, sugar, balsamic vinegar, red wine, butter, and warm spices such as cinnamon and star anise. The braised cabbage adds a sweetness to the savory mustard vegan chicken strips. Baby potatoes are tossed in olive oil, seasoned with salt and rosemary, and roasted in the oven. Lastly, fresh broccoli is blanched and seasoned, and adds some more nutrition and color to the overall meal.
This meal will surely be a winner for you if you are vegan or are wanting to go vegan, or even just experiment with meatless meals. Perfect for a weeknight family meal, this dish will delight you with its unique flavors, and possibly even convince you to eat plant-based meals more often!
Mustard Fry’s Chicken Strips with Braised Red Cabbage, Roasted Potato & Broccoli
Ingredients
For the Chicken Strips
- 125 g Vegan Chicken Strips
- 15 ml Olive Oil
- 25 g White Onion Chopped
- 5 g Garlic Chopped
- 5 g Wholegrain Mustard
- 30 ml White Wine
- 0.5 g Vegetable Stock
- 60 ml Water For the stock
- 2.5 g Corn Flour
- 15 ml Almond Milk
- 2.5 g Parsley
For the Braised Red Cabbage
- 90 g Red Cabbage Shredded
- 30 g Red Onion Thinly sliced
- 10 g Brown Sugar
- 10 ml Balsamic Vinegar
- 20 ml Red Wine
- 10 g Butter
- 1 g Cinnamon Sticks
- 1 g Star Anise
For the Roasted Potato
- 200 g Baby Potato
- 1 g Fine Salt
- 1 ml Olive Oil
- 5 g Rosemary
For the Broccoli
- 80 g Broccoli
- 1 g Fine Salt
- 1 g Coarse Pepper
Instructions
For the Chicken Strips
- Heat olive oil in a pan. Fry strips until golden. Set aside.
- Fry onions & garlic until tender. Add mustard then deglaze with white wine. Leave to reduce.
- Add veg stock & almond milk leave to boil for a few minutes.
- Thicken sauce with a corn flour slurry & add herbs.
- Serve with fried strips.
For the Braised Red Cabbage
- Place cabbage, onion, sugar, balsamic vinegar, red wine, butter & spices in a large pot.
- Bring the mixture to a simmer, cover with a lid, lower heat & cook for 1 1/2 hours, stirring often.
- Remove the lid & continue cooking for 30 minutes until tender.
For the Roasted Potato
- Place the baby potatoes in a baking tray. Drizzle olive oil, seasoning & rosemary. Toss to coat.
- Roast at 180'C until golden & crisp.
For the Broccoli
- Blanch the broccoli in salted boiling water until cooked (with a crunch).
- Season.