Plant Based Chicken Nugget "BLT" Sliders

Directions

  1. Combine vegenaise and Roma sun dried tomato pesto in mixing bowl, whisk to combine and set aside.
  2. Deep fry plant-based chicken nuggets per package instructions.
  3. Toast slider buns if desired.
  4. 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.
  5. 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

  1. Slice the eggplant very thin lengthwise (use mandolin if you have one) and lay on baking sheet.
  2. Place all marinade ingredients in a mixing bowl and mix to combine.
  3. 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