BBQ Chick’n Mashed Potato Bowls
Feel right at home with this vegan comfort staple using Dr. Praeger’s Grandpa Mel’s BBQ Chick’n Tenders.
Ingredients
- 6 Dr. Praeger’s Grandpa Mel’s BBQ Chick’n Tenders
- 3 medium/large potatoes (I prefer gold potatoes)
- 3 tablespoons vegan butter
- 1/4-1/3 cup unsweetened non-dairy milk
- salt & pepper to taste
- 1 tablespoon butter
- 2/3 cup corn kernels
- salt & pepper to taste
- 3 cups kale
- 2 cloves of garlic, minced
- salt & pepper to taste
- 1/2 cup vegan cheddar cheese
- 3 tablespoons vegan mayo
- two tablespoons BBQ sauce
Directions
- Pre-heat your oven to 450 degrees Fahrenheit. Cook chick’n tenders for 14 minutes flipping halfway.
- Meanwhile, peal and cut your potatoes into cubes. Combine them in a large pot filled with water. Bring the potatoes and water to a boil and let cook for 10 minutes or until the potatoes are fork tender.
- While the potatoes are cooking, prepare your kale and corn. Defrost frozen corn (unless using from a can) and heat up in a pan. Season with salt, pepper and a little vegan butter. Cook until warmed through, set aside.
- Heat a little olive oil in the pan and cook your kale with salt, pepper and garlic powder
- Once your potatoes are done cooking return them to the pot and throw in your plant milk and butter. Mash with a potato masher until your desired consistency. Season to taste with salt and pepper.
- Assemble your bowls and top with your Chik’n Tenders, vegan cheese & chives (optional). Serve with BBQ Mayo on the side.
Recipe by Plant Based Jane