Wings with Roasted vegetables
The first plant-based wings with a spicy “skin”
The plant-based wings from THE GREEN MOUNTAIN are coated with a spicy “skin” that is an exact plant-based copy of chicken skin. With a delicately spicy marinade, the wings become crispy on the outside and remain juicy and tender on the inside during frying and grilling.
30 Min Working hours.
40 Min Preparation.
4 Portions
leicht
For the Wings:
2 packs
THE GREEN MOUNTAIN-Wings
For the oven-roasted vegetables:
300 g
Red and yellow peppers
250 g
courgettes
500 g
waxy potatoes
10 g
fresh thyme
15 ml
olive oil
3 g
salt
3 g
pepper
For the ranch dressing:
100 g
vegan mayonnaise
100 g
vegan sour cream
4
garlic cloves
10 g
chives
10 g
parsley
3 g
garlic
15 ml
lemon juice
3 g
salt
3 g
pepper
This is how it’s done:
1.
Preheat the oven to 190°C (fan). Wash and deseed the peppers and cut into approx. 1.5 x 1.5 cm cubes. Wash the courgettes, remove the stalks and ends, and cut into cubes. Wash the potatoes thoroughly and cut into equal-sized pieces.
2.
Place the chopped vegetables on a baking tray. Roughly pluck the thyme leaves and scatter over the dish.
3.
Season with olive oil, salt and pepper, and mix everything thoroughly. Bake the vegetables on the middle shelf of the preheated oven for approx. 25 minutes, turning occasionally so that they roast evenly.
4.
Prepare the wings according to the package instructions and serve with the oven-roasted vegetables and ranch sauce on plates. Serve with a colorful mixed salad if desired.
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