Recipes
Date posted: 17/11/2021
Ingredients
| Coriander | 20g |
| Radish pre-packed | 0.1 pieces |
| Spring onion trimmed | 0.1 pieces |
| Lemons (pack of 5) | 0.1 pieces |
| Lime loose pack | 0.1 pieces |
| WRTE Asian slaw mix | 40g |
| Gourment selection coated thin cut fries 10mm | 100g |
| Mock chicken popcorn | 100g |
| Bulls eye BBQ sauce Heinz | 30ml |
| Everyday favourite English mustard | 20ml |
| Lion premium vegan mayonnaise | 40ml |
| Crispy fried onions | 10g |
| Santa maria chipotle paste | 8g |
Method
1. Take the Asian slaw, add lemon and lime juice to taste, and chop the coriander.
2. Mix the chipotle with half of the mayonnaise, and separately mix the mustard with the rest of the mayonnaise.
3. Slice the radish and spring onions.
4. Cook the chips and popcorn chicken pieces in a fryer. Once cooked, serve the popcorn ‘chicken’ on top of the chips, and top with the Asian slaw.
5. Garnish with coriander, radish and spring onions. Top with the chipotle dressing, BBQ and mustard. Finally, top with the crispy onions. You can find more of our vegan recipes here. If you're looking for a wholesale vegan food supplier click the link to discover how we can help you deliver the best meat-free products to your customers.