Locations
planted.news
Ingredients
4
Portions
planted.chicken
planted.chicken Original
Lemon zest
Salt
1tsp Oregano
2 tbsp Olive oil
Juice of one lemon
Sprinkle of paprika
Sauce of your choice (recipes below)
Tomato slices
Onion slices
Parsley
planted.pulled
planted.pulled BBQ
2 tbsp olive oil
100ml water
Sprinkle of paprika
Sauce of your choice (recipes below)
Tomato slices
Onion slices
Parsley
Pickled green peppers
Tahini sauce
2 tbs tahini
Juice of 1 large lemon
1 garlic clove
Salt to taste
Tomato paprika sauce
2 tbs tomato purée
1 tsp chilli flakes
1 tsp paprika
1 tsp mustard
1 tbs olive oil (a generous glug)
Agave mustard mayo
4tbsp vegan mayo2 tsp Dijon mustard
1tsp Agave Syrup
1 crushed garlic
Half tsp chilli flakes
Salt to taste
Preparation
1
Place the olive oil into a frying pan over high heat. Add the Planted ‘chicken’, lemon zest, salt, oregano and sauté mixing for about 5 minutes. When the ‘chicken’ starts to brown, add the lemon juice and mix again for a few minutes. Then remove it from the heat and place to the side.
2
Next, brush some olive oil on your flatbreads and warm them on a skillet. Remove from heat and place the flatbread on a square piece of grease proof paper.
3
Then add the vegan ‘chicken’ into your flatbread with agave mayo sauce, tomato, onions & chips sprinkled with paprika or humous, onions, tomatoes & parsley. Start wrapping!
4
Place the olive oil into a frying pan over high heat. Add the Planted “pulled pork” and mix. Add the water, mix and cook until absorbed, for about 7 minutes. Then remove it from the heat and place to the side.
5
Next, brush some olive oil on your flatbreads and warm them on a skillet. Remove from heat and place the flatbread on a square piece of grease proof paper.
6
Then add the vegan ‘pulled pork’ into your flatbread, combining with tahini sauce, paprika and pickled peppers or the tomato paprika sauce with onions and parsley. Now, get wrapping!
9
To make each sauce, simply mix the ingredients listed in a small bowl.
