1. Ingredients:
    2 large russet potatoes
    4 cloves garlic, minced
    1/2 tsp pink salt
    2 tbsp vegan butter (such as Earth Balance or Miyoko’s)
    1 cup frozen corn kernels
    1/2 tsp pink salt
    1 package Gardein ultimate chicken tenders
    1 head broccoli, cut into florets
    Preheat your oven to 400°F (200°C).
    Wash the potatoes and prick them all over with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are soft when pierced with a fork.
    While the potatoes are baking, prepare the garlic butter. In a small bowl, mix together the minced garlic, pink salt, and vegan butter.
    In a separate bowl, combine the corn kernels with pink salt to taste.
    Cook the Gardein ultimate chicken tenders according to the package instructions. This usually involves baking them in the oven for 20-25 minutes.
    In the last 5 minutes of baking the potatoes, steam the broccoli florets until they are tender but still slightly crisp. You can do this by placing them in a steamer basket over a pot of boiling water for 5-7 minutes.
    Once the potatoes are done, remove them from the oven and slice them in half lengthwise. Spread the garlic butter mixture over the cut sides of each potato.
    Serve the potatoes with the corn and Gardein tenders on the side, and the steamed broccoli florets on top.
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