Crunchy Nuggets with Sweet Honey Garlic Sauce and Asian-Style Slaw
Serves 3-4
- Make it Sweet
- Make it Smoky
ABOUT THE FLAVOUR ORIGIN
Tender bite-sized nuggets breaded to crunchy perfection are ideal for dipping into this sweet plant-based honey garlic sauce. Serve with a simple crunchy Asian-style slaw with hints of sesame and soy for an easy snack or light bite.
Ingredients
Honey Garlic Sauce
1 Tbsp. vegetable oil
1 Tbsp. garlic, minced
2 tsp. fresh ginger, minced
1 Tbsp. tamari soy sauce
1 Tbsp. hoisin sauce
2 Tbsp. plant-based honey
1 Tbsp. rice vinegar
Asian-style Slaw
½ cup carrot, peeled and cut into thin matchsticks
2 cups red cabbage, shredded
1 stalk green onion, finely sliced, green part only
2 Tbsp. rice vinegar
1 Tbsp. vegetable oil
1 tsp. plant-based honey
1 tsp. sesame oil
1 tsp. tamari soy sauce
1 Pkg. Field Roast Classic Plant-Based Nuggets
¼ cup plant-based honey mustard (optional)
1 lime, quartered for squeezing
Preparations
For the plant-based honey garlic sauce, heat the vegetable oil in a small pan over medium-high heat. Add the garlic and ginger and cook, stirring for 1 or 2 minutes until fragrant and sizzling, but not brown. Remove the pan from the heat and stir in the tamari soy, hoisin, plant-based honey and rice vinegar. Return to the heat and simmer for about 1 minute until syrupy and bubbling. Allow to cool before serving.
For the Asian-style slaw combine the carrot, cabbage and green onion in a bowl and toss with the rice vinegar, vegetable oil, plant-based honey, sesame oil and tamari soy. Let sit to soften slightly.
To prepare the Field Roast Classic Plant-Based Nuggets, cook from frozen in a 400°F oven. Bake for 20 minutes, turning over half way through until crispy and golden brown. Serve hot with the plant-based honey garlic sauce on the side for dipping or drizzled over. And if you like options, add a pot of plant-based honey mustard dipping sauce and some limes for squeezing. Serve the Asian-style slaw on the side so everyone can help themselves.
