vegan chicken recipes

Delicious and low-calorie vegan pasta with the Fry’s chicken style strips will satisfy any vegans out there. This chicken-style vegan pasta recipe is easy and quick, ready in 25 minutes. It is a perfect dinner for those who don't have a lot of time. 

OVERVIEW

  1. Nutritional information
  2. Ingredients
  3. Method

1. NUTRITIONAL INFORMATION

Per 100g/Per serving

  • Energy: 943kJ/896kJ; 225kcal/214kcal
  • Fat, total: 11.9g/11.3g
  • Saturated: 1.6g/1.5g
  • Carbohydrate of which is sugar: 9.0g/8.6g
  • Fibre: 7.0g/6.7g
  • Protein: 17.8g/16.9g
  • Sodium: 583mg/554mg
  • Salt: 1.46g/1.38g

2. INGREDIENTS (serves 4)

  • 1 box Fry’s chicken style strips
  • 4 cups cooked pasta
  • 2 cups frozen mixed vegetables
  • 2 cups mushrooms
  • 1 large onion, sliced in into strips
  • 1 Green pepper, sliced into strips
  • 1 Red pepper, sliced into strips
  • 4 spring onions, finely chopped
  • A handful coriander to garnish

For herbs, spices & seasonings:

3. METHOD

  1. Heat a frying pan on a high heat with 30ml oil. Then add the Fry’s chicken style strips and cook for 2 minutes through until golden brown. Drain and set aside.
  2. Pour 10ml oil into a wok/pan for 1 minute and add frozen mixed vegetables, mushrooms, onion. Add the rosemary, dry mixed herbs, cumin seeds, and salt and stir to combine. Allow to simmer for 3 minutes.
  3. Add the green and red peppers last to ensure that the vegetables are still crunchy.
  4. Next, add cooked Fry’s strips, sweet chilli sauce, spring onion to the mixture.
  5. To finish, add the cooked pasta and stir well.
  6. To serve, place the mixture in a bowl and top with chopped coriander.

Source: fryfamilyfood