Quorn Chick’n Recipe
ingredients
For the Burger:
- 1 Bun
- Lettuce
- ½ avocado
- 1 Chick’n Filet
For the Coleslaw:
- ¼ red cabbage
- 1 carrot
- ½ red onion
For the Cashew Ranch Dressing:
- 1 cup soaked cashew
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp dill
- 1 tbsp chives
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt
- Pepper
For the Pickles:
- 1 cucumber
- 1 lemon
- 1 tbsp olive oil
- 1 tbsp dill
- Salt
- Pepper
For the Cashew Aioli:
- 2 cups cashews soaked for 2 hours in 4 cups of hot water
- 2 tbsp miso paste
- ½ cup roast garlic oil (including garlic)
- 1 tbsp garlic powder
- ¼ cup white wine vinegar
- Pinch of salt & pepper
- Coconut milk
prep
Cashew Aioli:
- Add coconut milk to the base of a blender, drain the cashews and transfer to the blender. Begin blitzing.
- After it has begun combining (30 seconds) add spices, vinegar, salt and pepper.
- Pour in water until it reaches a smooth consistency (leaves a nice smooth finish on the back of a spoon).
Note: This makes 4 cups and a bit. So double this prep (soak 8 cups of cashews)
Coleslaw:
- Finely slice the cabbage and onion.
- Grate the carrot.
- Mix the slaw with the cashew ranch dressing.
Cashew Rand Dressing:
- In a blender, mix all the ingredients together, until creamy.
Pickles:
- Cut the cucumber into ribbons.
- Combine olive oil, lemon juice, dill, salt and pepper into a bowl.
- Add the cucumber ribbons.
- Reserve for a least 1 hour.