The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet 'n Salty Plant-based Chick'n & Togarashi Roasted Veg
100% plant-based chick'n is the star of this stir-fry! Sizzled with sweet maple syrup and salty tamari. Add sesame roast potatoes and cashews for crunch. Tenderstem broccoli and mangetout bring the veggies – tossed with Japanese togarashi for a little umami heat.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 1 tbsp maple syrup (maple syrup(100%))
- ½ tsp shichimi togarashi (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 20g cashew nuts (Nuts)
- 80g mangetout
- 180g Tenderstem broccoli
- 1 tbsp sesame oil (Sesame)
- 6 baby potatoes
- 1 tsp sesame seeds (Sesame)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
Nutritional Information
Calories: 572
Protein: 26g
Carbs: 41g
Fat: 32g
Ingredients
- 1 onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 6 baby potatoes
- 1 tbsp sesame oil (use half) (Sesame)
- 20g cashew nuts (use half) (Nuts)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 2 spring onion
- 80g mangetout (use half)
- 0.5 tsp shichimi togarashi (use half) (Orange Peel, Cayenne Pepper, Szechuan Pepper, Golden Linseed, Brown Linseed, Blue Poppy Seeds, Black Pepper, Ginger, Wakame, Rapeseed oil.)
- 180g Tenderstem broccoli (use half)
- 1 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 690
Protein: 29g
Carbs: 66g
Fat: 32g
Sweet 'n Salty Plant-based Chick'n & Togarashi Roasted Veg
100% plant-based chick'n is the star of this stir-fry! Sizzled with sweet maple syrup and salty tamari. Add sesame roast potatoes and cashews for crunch. Tenderstem broccoli and mangetout bring the veggies – tossed with Japanese togarashi for a little umami heat.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a small bowl & a medium frying pan
Roast the potatoes
- Halve the potatoes (quarter any large ones). Peel the onion and cut into 6 wedges
- Place both onto one side of the lined baking tray and toss with three-quarters of the sesame oil and a pinch of salt and pepper
- Roast for 15 mins
Add the broccoli
- Meanwhile, trim the broccoli
- After 15 mins of roasting, remove the tray from the oven and add the broccoli and mangetout to the other side of the tray. Toss with 1 tbsp oil and season with salt and pepper
- Roast together for a final 10-15 mins, until all the veg is soft and golden
Dressing time
- In the small bowl, mix together the maple syrup, tamari and the remaining sesame oil
- Thinly slice the spring onions
Get sizzlin'
- Heat the medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n pieces and cook for 5-6 mins, stirring occasionally, until golden brown
- Stir in half the dressing and half the sesame seeds. Cook for 2-3 mins, until the dressing thickens and coats the chick'n
Finish & plate up
- Once the veg is roasted, add the chick'n to the tray, along with the cashews, half the spring onion, the remaining dressing and the shichimi togarashi (or to taste). Toss to combine
- Share the chick'n and roasted veg between plates. Sprinkle with the remaining sesame seeds and spring onion
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