Category
Vegan Tenders
Servings
4
Prep Time
10 minutes
Total Time
25 minutes
Long gone are the days of tenders and fries! Chef Pino's recipe successfully elevates this family favourite finger food and turns it into a gourmet meal that is plant-based AND vegan! We bet you never had tenders like this before!
Ingredients
- 2 Packages of Zoglo’s Incredible™ Pub Style Tenders
- 1 Cup of Jasmine Rice
- 2 Medium Carrots (¼ -inch rounds)
- 1 Red Bell Pepper (1-inch pieces)
- 2 Green Onions (thinly sliced)
- 1 Tablespoon of Olive Oil
- Salt (to taste!)
- Freshly Ground Pepper (to taste!)
- ¼ Cup of Chopped Peanuts
- 3 Tablespoons of Maple Syrup
- ¼ Cup of Soy Sauce
- 2 Tablespoons of Lime Juice
- 1 Tablespoon of Sriracha Sauce
- 1 Teaspoon of Grated Fresh Ginger
- 1 Tablespoon of Grated Fresh Garlic
For the Sauce
Directions
Cook rice to package directions
Place the carrots and red pepper on a lined baking sheet. Drizzle a tablespoon of olive oil and season with salt and pepper. Toss to coat and roast on the top rack of the oven for 20 minutes (be sure to mix halfway through until they’re tender!)
Place the Zoglo’s Incredible™ Pub Style Tenders on a lined baking sheet. Roast on the middle rack of the oven for 15 minutes (be sure to turn them halfway through!)
Meanwhile, make the sauce by whisking together the maple syrup, soy sauce, lime juice, sriracha sauce, ginger and garlic in a medium bowl
To serve, fluff the rice with a fork and place onto a plate. Top with roasted veggies and tenders. Spoon the sauce over the tenders and sprinkle with green onions and peanuts
Tips from Chef Pino
Enjoy 💚
Pro-Tip: Have some now then have some later! This recipe can be used for both lunch AND dinner if you half it!
Product used:
