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Barbecue Vegan Chick'n with Corn Salsa
Homemade BBQ sauce brings big flavour to plant-based chick'n pieces – dished up with a zingy salsa of tomato, spring onion and coriander. Serve with roasted sweet potato and sweetcorn on the side to complete the feast.
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 50g honey
- 1 unwaxed lime
- 2 spring onion
- 2 tbsp tomato purée
- 2 tsp smoked paprika
- 200g baby tomatoes
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 sweet potato
- 280g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh coriander
Nutritional Information
Calories: 436
Protein: 20g
Carbs: 64g
Fat: 10g
Barbecue Vegan Chick'n with Corn Salsa
Homemade BBQ sauce brings big flavour to plant-based chick'n pieces – dished up with a zingy salsa of tomato, spring onion and coriander. Serve with roasted sweet potato and sweetcorn on the side to complete the feast.
Cook time:
30 mins
Cuisine:
South African
Food group:
Vegetarian
Allergens: Mustard, Sulphites, Soya
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a peeler, a large frying pan, a sieve, a grater, a medium bowl & a small bowl
Roast the sweet potatoes
- Dice the sweet potatoes into 1cm cubes (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Meanwhile, make the salsa
- Thinly slice the spring onions. Roughly chop the coriander. Halve the tomatoes
- Transfer everything to the medium bowl, then zest in the lime
- Season with a pinch of salt and the juice from half the lime, then mix well
Char the corn
- Drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the corn and cook for 5-6 mins, until deep golden brown
- Remove the sweetcorn from the pan and mix with the roasted sweet potato once removed from the oven
Sizzle the chick'n
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the plant-based chicken pieces and cook for 2-3 mins, per side, until golden
Make the BBQ sauce & plate up
- Mix the honey, vinegar, mustard, paprika, tomato puree and 3 tbsp water in the small bowl
- Reheat the plant-based chicken on medium heat. Once hot, add the sauce and cook for 1-2 mins, until the sauce has thickened slightly
- Serve the plant-based chicken on plates, with the salsa, roasted sweet potatoes and sweetcorn. Pour any remaining sauce over the top and garnish with the remaining lime, cut into wedges
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