Impossible™ Chicken Nuggets Meat From Plants, Tiny Fries, Mexican BBQ sauce, Fruit and Veggie Sticks
6 Servings
16 Ingredients
100’ Total time=90’ Cooking + 10’ Preparation
It’s tough to imagine a food more ideally suited for kids than chicken nuggets (but let's be honest, chicken nuggets are for adults, too). They are easy to make and fun to eat, the perfect handheld bite sized food. Impossible Chicken Nuggets are meatless, but still have the key characters of a chicken nugget - chicken flavor, a tender and meaty interior, and a crispy, golden breadcrumb coating.
Let's Get
16 Ingredients
- Package Impossible™ Chicken Nuggets Meat From Plants
- Tomatillos, outer husk removed, or a small can of tomatillos, 1 Pound
- Tomatoes, 0.25 Pound
- Garlic, peeled, 2 Cloves
- Tomato Paste, 1 Tablespoon
- Smoked Paprika (optional), 1 Tablespoon
- 2 Tablespoons White Wine Vinegar
- 1/4 Cup Ketchup
- Salt, 1 Teaspoon
- 1 Yellow Onion, peeled and roughly chopped
- 1 Jicama, peeled
- 1 Green Mango, peeled
- 3 European Cucumbers
- 3 Carrots, washed and peeled
- Canola Oil, 2 Cups
- 2 Russet Potatoes, peeled
How to prepare
Step 1: Make the Mexican BBQ Sauce
In a toaster oven, under a broiler, or on a grill, place the tomatillos and tomatoes onto a sheet pan or baking dish and broil until slightly blackened. Place agave syrup into a large sauce pan, add onions and garlic and cook until soft. Add blackened tomatillos and tomatoes, tomato paste, smoked paprika, vinegar, ketchup, 1 teaspoon salt, and 1 cup of water. Cook at a low simmer, covered, for 40 minutes, adding additional water if needed to keep mixture saucy, until all ingredients are soft. Puree until smooth in a blender. Taste and add additional salt if needed.
Step 2: Fruit & Vegetable Cups
To prepare the fruit and vegetable cups, cut jicama, green mango, cucumbers, and carrots into sticks about 1/2 inch square by 3-4 inches long. Place into individual cups to serve.
Step 3: Bake The Impossible Chicken Nuggets
Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.
Step 4: Fry The Tiny Fries
While the Impossible Chicken Nuggets are baking, prepare the shoestring fries. Use a mandolin to cut the potatoes into shoestrings and then place in water until ready to use. Preheat oil to 375°F, drain the shoestrings and dry in a clean dish towel or paper towel. In small batches, fry the shoestring fries to golden brown. Remove with a slotted strainer and place onto paper towels to drain.
Step 5: Serve and Enjoy
Serve Impossible Chicken Nuggets with tiny fries, fruit and vegetable cups and Mexican BBQ dipping sauce. Enjoy!
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