Braised food

Mustard Fry’s Chicken Strips with Braised Red Cabbage, Roasted Potatoes and Broccoli

Those who said vegetarian meals were bland and boring will regret it once they taste this healthy, tasty and balanced meal. Take your favorite Fry’s Chicken Strips and serve them with a creamy mustard sauce. And of course we can’t forget the colored sides. Braised red cabbage, roasted potatoes and broccoli – delicious!

Mustard – more than just a flavor

Mustard can have a variety of tastes such as bitter, sweet, pungent, or even tart, and that’s why we love it so much. However, this popular condiment is also packed with vitamins, minerals, and nutrients that can provide you with many health benefits.

Here are some quick health facts about mustard:

  • Mustard may improve your sleep quality due to its high magnesium content
  • It can increase bone strength due to its richness in calcium and selenium.
  • People who have mustard seeds in their diet are less likely to develop a risk of cancer.
  • Finally, mustard is also rich in copper and iron, necessary for the regulation of blood flow and the formation of red blood cells.

All about balance

Not only is this meal well-balanced, but the flavors balance out wonderfully as well. Mustard remains the star flavor of the dish, with the side dishes complementing it in a subtle way. Neither side is overpowering, with fragrant rosemary flavors from the potatoes and richer flavors of balsamic, red wine and cinnamon from the cabbage.

Mustard Fry’s Chicken Strips with Braised Red Cabbage, Roasted Potatoes and Broccoli

Savor these veggie chicken strips in a mustard vinaigrette with lovely veggies to make a wholesome, wholesome meal with no regrets!

Preparation time: 15 minutes

Cooking time: 2 hours

Course: Lunch, Main course

Keyword: Broccoli, Cabbage, Potatoes

Servings: 1

For the chicken strips

  • 125 g Vegan Chicken Strips
  • 15 ml Olive oil
  • 25 g white onion Chopped
  • 5 g Garlic Chopped
  • 5 g Old-style mustard
  • 30 ml White wine
  • 0.5 g Vegetables soup
  • 60 ml The water For stocks
  • 2.5 g Corn flour
  • 15 ml Almond milk
  • 2.5 g Parsley

For the braised red cabbage

  • 90 g Red cabbage Shredded
  • 30 g Red onion Minced
  • ten g brown sugar
  • ten ml Balsamic vinegar
  • 20 ml Red wine
  • ten g Butter
  • 1 g Cinnamon sticks
  • 1 g Star anise

For the roast potato

  • 200 g small potato
  • 1 g Fine salt
  • 1 ml Olive oil
  • 5 g Rosemary

For the broccoli

  • 80 g Broccoli
  • 1 g Fine salt
  • 1 g Cracked pepper

For the chicken strips

  • Heat the olive oil in a skillet. Fry the strips until golden brown. Put aside.

  • Sauté onions and garlic until soft. Add mustard then deglaze with white wine. Let reduce.

  • Add the vegetable broth and almond milk and boil for a few minutes.

  • Thicken the sauce with a mush of cornmeal and add the herbs.

  • Serve with fried strips.

For the braised red cabbage

  • Place cabbage, onion, sugar, balsamic vinegar, red wine, butter and spices in a large saucepan.

  • Bring the mixture to a boil, cover with a lid, lower the heat and cook for 1 1/2 hours, stirring often.

  • Remove the lid and continue cooking for 30 minutes until tender.

For the roast potato

  • Place the baby potatoes in a baking dish. Drizzle with olive oil, seasoning and rosemary. Mix to coat.

  • Roast at 180°C until golden and crispy.

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