Crunchy Nuggets with Smoky BBQ Sauce and Classic Slaw
Serves 3-4 | Crafted with Classic Nuggets Plant-Based Nuggets
- Make it Sweet
- Make it Smoky
ABOUT THE FLAVOR ORIGIN
Tender bite-sized nuggets breaded to crunchy perfection are ideal for dipping into this bold BBQ sauce. Serve with a simple crunchy coleslaw that’s crafted with smoky BBQ sauce, fresh squeezed lime juice and vegan mayo for a smoky and creamy taste. It’s an easy snack or light bite.
Smoky BBQ Sauce
2 Tbsp. smoky BBQ Sauce
1 Tbsp. fresh squeezed lime juice
¼ cup of egg-free mayo
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. honey
1 Pkg. Field Roast Classic Plant-Based Nuggets
¼ cup honey mustard (optional)
1 lime, quartered for squeezing
For the Smoky BBQ Sauce, combine the smoky BBQ sauce, fresh squeezed lime juice and ¼ cup of egg-free mayo in a small bowl.
For the Classic-style slaw combine the carrot, cabbage and green onion in a bowl and toss with the rice vinegar, vegetable oil and honey. 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 halfway through until crispy and golden brown. Serve hot with the smoky BBQ sauce on the side for dipping or drizzled over. And if you like options, add a pot of honey mustard dipping sauce and some limes for squeezing. Serve the Classic slaw on the side so everyone can help themselves.