In An Instant part 1 - Vegan Roast Dinner with the Plantboiis (Jacob & Giuseppe)
The introduction of new vegan recipes from @plantboiis1954! (PengVeganMunch & Sepps_Eats)
Subtitles available in Dutch.
Product Used: Instant Vortex Plus Dual ClearCook RVS 7,6 liter (8 Qt)
INGREDIENTS:
- 4 potatoes
- 3 carrots
- Half a cauliflower, broken into florets
- 3 cloves garlic
- Fresh rosemary
- Fresh thyme
- 2 x 105 g meatless plant-based chicken fillets
- 85 g stuffing mix
- Vegan gravy of choice
INSTRUCTIONS:
- Cut the potatoes and carrots into medium-sized, even pieces and place them in a bowl with some vegetable oil, salt, and pepper. Add the pressed garlic cloves, picked fresh rosemary, and thyme, mix everything together, and place them in Drawer 1 of the Vortex Dual Drawer Air Fryer.
- Prepare your stuffing according to the package instructions and roll it into 6 balls.
- Place the plant-based chicken fillets in Drawer 2 and add the stuffing balls to the same drawer.
- Select Air Fry on the vegetable drawer, set the time to 20 minutes, and the temperature to 180°C. Select Air Fry on the meat/stuffing drawer, set the time to 10 minutes, and the temperature to 180°C.
- Select SyncFinish to ensure both drawers finish at the same time.
- When the chicken/stuffing drawer begins cooking (10 minutes left on the vegetable drawer), add the cauliflower florets to the potatoes and carrots.
- Prepare your gravy according to the package instructions and serve everything once cooked!
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