Plant Based Chicken Nugget "BLT" Sliders
Plant Based Chicken Nugget "BLT" Sliders
Directions
- Combine vegenaise and Roma sun dried tomato pesto in mixing bowl, whisk to combine and set aside.
- Deep fry plant-based chicken nuggets per package instructions.
- Toast slider buns if desired.
- To build sandwich, place Arcadian Harvest lettuce on bottom bun, add 2-3 chicken tenders, add ½-1 slice of eggplant bacon, sliced tomato, spread sun dried tomato mayo on top bun, place on sandwich, secure with pick.
- Serve with your favorite side.
Ingredients
- 16 ea Green Origin® Plant Based Chicken Nuggets
- 8 ea Heritage Ovens® Bun(s), Slider
- 4 oz Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
- 2 ea Peak Fresh Produce® Tomato(es), 6x6, sliced
- 1/4 cup Vegenaise® Vegan Mayo
- 1 tsp Roma® Pesto, Sun-Dried Tomato
Eggplant Bacon
Directions
- Slice the eggplant very thin lengthwise (use mandolin if you have one) and lay on baking sheet.
- Place all marinade ingredients in a mixing bowl and mix to combine.
- Brush onto eggplant slices and place in 250-degree oven for 30-35 minutes or until crisp. Remove from oven, allow to cool slightly.
Ingredients
- 1/4 Peak Fresh Produce Eggplant
- 2 tbsp Assoluti® Extra Virgin Olive Oil
- 2 tbsp Kikkoman® Tamari soy sauce
- 1 tbsp West Creek® Pancake Syrup
- 2 tsp West Creek® Liquid Smoke
- 1 tsp McCormick Culinary® Smoked Paprika
- pinch Roma® Garlic, Granulated
- pinch Morton® Kosher salt
- 1/2 tsp McCormick Culinary® cracked black pepper
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
