Veggie Nuggets with Beetroot Salad
with baby potatoes & onion chutney
You prepare this dish with veggie nuggets. They have as much flavour and the same texture as the meat version, but they are 100% plant-based!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
5 piece
Plant-based nuggets
(Contains Wheat, Barley, Gluten, Soy May be present Mustard)
125 g
Pre-cooked beetroot
½ piece
Apple
20 g
Onion chutney
200 g
Pre-cooked halved baby potatoes [skin-on]
20 g
Arugula & lamb's lettuce
20 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
1 teaspoon
Mustard
½ tablespoon
White wine vinegar
1 teaspoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Transfer the baby potatoes to a bowl and drizzle with sunflower oil.
- Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet. Roast for 16 - 20 minutes or until golden-brown, tossing halfway.
- Slice the onion into half rings.
- Melt a third of the butter in a frying pan and fry the onion for 2 - 3 minutes over medium-high heat.
- Cover with the lid and fry for another 2 - 3 minutes over medium heat, or until the onion is soft.
- Stir in the chutney and allow to reduce for 1 minute.
- Melt another third of the butter in a frying pan over medium-high heat. Fry the vegan nuggets for 2 - 3 minutes per side, then remove from the pan.
- Dice the beetroot into 2cm chunks.
- Core the apple and cut it into wedges.
- Melt the rest of the butter in the same pan and fry the apple wedges for 1 - 2 minutes per side (see Tip).
Tip: don't fry the apple too long and be sure to use plenty of butter so as to prevent it from sticking.
- In a salad bowl, combine the mustard with the sugar, white wine vinegar and extra virgin olive oil.
- Season to taste with salt and pepper, then add the lettuce and the beetroot and toss well to combine. Season with more salt and pepper as needed.
- Serve the salad and potatoes on plates. Serve the nuggets with the onions and top the salad with the apple and chopped walnuts. Serve with the mayonnaise alongside.