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Mustard Fry's Chicken Strips with Braised Red Cabbage, Roasted Potato & Broccoli
Nato Zondagh
Enjoy these vegetarian chicken strips in a mustard dressing with some lovely vegetables to make a wholesome healthy meal with no regret!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
2
hours
hrs
Course
Lunch, Main Course
Servings
1
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.
Keyword
Broccoli, Cabbage, Potatoes