• 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


  1. Pre-heat your oven to 450 degrees Fahrenheit. Cook chick’n tenders for 14 minutes flipping halfway.
  2. 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.
  3. 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.
  4. Heat a little olive oil in the pan and cook your kale with salt, pepper and garlic powder
  5. 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.
  6. 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