Steamed basmati rice is the first section of this buddha-bowl style vegetarian feast. Next comes the pickled onion, carrot & cucumber. Now for the crispy pan fried nuggets. A drizzle of spicy mayo, a finish of toasted sesame seeds, and a garnish of fresh parsley. Freshness and flavour galore, Chef!
Plant-based Nuggets & Sriracha Mayo
Plant-based Nuggets & Sriracha Mayo
with pickled veg & fluffy rice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Cucumber
- Fresh Parsley
- Onion
- Pickling Liquid
- Plant-based Chicken-style Nuggets
- Spicy Mayo
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
ON YOUR MARKS. GET SET. COOK!
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the Onion, the Carrot, the Cucumber matchsticks, the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with 5ml increments of water until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Alternatively, air fry at 200°C until crispy, 5-8 minutes (shifting halfway).
BOWL ‘EM OVER
Plate up the rice, side with nuggets, the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the parsley.
ON YOUR MARKS. GET SET. COOK!
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the Onion, the Carrot, the Cucumber matchsticks, the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with 5ml increments of water until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Alternatively, air fry at 200°C until crispy, 5-8 minutes (shifting halfway).
BOWL ‘EM OVER
Plate up the rice, side with nuggets, the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the parsley.
ON YOUR MARKS. GET SET. COOK!
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the Onion, the Carrot, the Cucumber matchsticks, the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with 5ml increments of water until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Alternatively, air fry at 200°C until crispy, 5-8 minutes (shifting halfway).
BOWL ‘EM OVER
Plate up the rice, side with nuggets, the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the parsley.
ON YOUR MARKS. GET SET. COOK!
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED VEG & SPICY MAYO
To a bowl, add the Onion, the Carrot, the Cucumber matchsticks, the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with 5ml increments of water until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN NUGGETS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Alternatively, air fry at 200°C until crispy, 5-8 minutes (shifting halfway).
BOWL ‘EM OVER
Plate up the rice, side with nuggets, the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the parsley.
Frequently Asked Questions
What is the preparation time for Plant-based Nuggets & Sriracha Mayo?
The preparation time for Plant-based Nuggets & Sriracha Mayo with pickled veg & fluffy rice is between 15 and 30 minutes.
What is the total time required to make Plant-based Nuggets & Sriracha Mayo with pickled veg & fluffy rice?
The total time required to make Plant-based Nuggets & Sriracha Mayo with pickled veg & fluffy rice is between 30 and 45 minutes.
How many servings does Plant-based Nuggets & Sriracha Mayo provide?
4 servings
What are the main ingredients in Plant-based Nuggets & Sriracha Mayo?
Carrot, Cucumber, Fresh Parsley, Onion, Pickling Liquid, Plant-based Chicken-style Nuggets, Spicy Mayo, White Basmati Rice, White Sesame Seeds
What is the nutritional information of Plant-based Nuggets & Sriracha Mayo?
Calories: 1020, Carbs: 136 grams, Fat: grams, Protein: 30.6 grams, Sugar: 29.2 grams, Salt: 1065 grams
How do I prepare Plant-based Nuggets & Sriracha Mayo?
BOWL ‘EM OVER: Plate up the rice, side with nuggets, the pickled veggies (buddha bowl style), drizzle over the spicy mayo, and sprinkle over the toasted sesame seeds. Garnish with the parsley. GOLDEN NUGGETS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the nuggets until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. Alternatively, air fry at 200°C until crispy, 5-8 minutes (shifting halfway). OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PICKLED VEG & SPICY MAYO: To a bowl, add the onion, the carrot, the cucumber matchsticks, the pickling liquid, and set aside in the fridge. To a separate bowl, add the spicy mayo and loosen with 5ml increments of water until drizzling consistency. ON YOUR MARKS. GET SET. COOK!: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Plant-based Nuggets & Sriracha Mayo?
Carrot, Cucumber, Fresh Parsley, Onion, Pickling Liquid, Plant-based Chicken-style Nuggets, Spicy Mayo, White Basmati Rice, White Sesame Seeds
How many calories does Plant-based Nuggets & Sriracha Mayo have?
1020 calories
How much fat content does Plant-based Nuggets & Sriracha Mayo have?
grams
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