What are the main ingredients in Plant-based Nuggets & Sriracha Mayo?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

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?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

Plant-based Nuggets & Sriracha Mayo

Name: Plant-based Nuggets & Sriracha Mayo
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Water; Paper Towel; Seasoning (salt & pepper)

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

with pickled veg & fluffy rice

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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)

Photo of Plant-based Nuggets & Sriracha Mayo

Serves 1

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.

Carrot - 120g
White Basmati Rice - 100ml
Onion - 1
Cucumber - 50g
Pickling Liquid - 60ml
Spicy Mayo - 60ml
White Sesame Seeds - 5ml
Plant-based Chicken-style Nuggets - 5
Fresh Parsley - 3g

Download the Recipe

Serves 2

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.

Carrot - 120g
White Basmati Rice - 200ml
Onion - 1
Cucumber - 100g
Pickling Liquid - 120ml
Spicy Mayo - 120ml
White Sesame Seeds - 10ml
Plant-based Chicken-style Nuggets - 10
Fresh Parsley - 5g

Download the Recipe

Serves 3

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.

Carrot - 240g
White Basmati Rice - 300ml
Onion - 1
Cucumber - 150g
Pickling Liquid - 180ml
Spicy Mayo - 180ml
White Sesame Seeds - 15ml
Plant-based Chicken-style Nuggets - 15
Fresh Parsley - 8g

Download the Recipe

Serves 4

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.