Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Satay chicken roast
With home made satay sauce, crispy steamed broccoli and tasty potatoes we are left with a protein rich comfort food that somehow manages to be super healthy!
Instructions
Recipe steps from Mealie.
1
Step 1
Preheat the oven to 180 degrees.
2
Step 2
Boil a liter of water in a kettle.
3
Step 3
Cut the potatoes into quarters (or bite-sized pieces) and boil them for five minutes in a pan with the preboiled water.
4
Step 4
Slice the spring onions and chili pepper and set aside.
5
Step 5
Drain the potatoes in a colander.
6
Step 6
For the sauce, add 4 tbsp smooth peanut butter in a bowl and mix it with the coconut milk, soy sauce, lime juice, syrup and ground curry spices.
7
Step 7
Put the chicken replacement in a roasting tin with the flat side down and cover it as much as possible in the sauce.
8
Step 8
Place the roasting tin in the oven and cook for 20 minutes.
9
Step 9
Heat a bit of oil in a pan and once hot, add the potatoes and fry until they are nice and brown.
10
Step 10
While you fry the potatoes, wash the broccoli and cut into florets.
11
Step 11
Steam the broccoli for 4 minutes so that florets keep a nice bite (boil if you’re unable to steam them).
12
Step 12
When the potatoes are nearly done (about two minutes before), add the sliced chili pepper and spring onion and heat for a few more minutes.
13
Step 13
Serve the potatoes and broccoli with the roasted chicken breast, dividing the remaining sauce over the dish.
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