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Vegan Fried Chicken with Havarti Dill Mashed Potatoes and Green Beans

Crispy vegan fried chicken with creamy havarti dill mashed potatoes and green beans.
Difficulty: Medium
Time: 35-40 Minutes
This dish is Vegan
Calories: 846 Fat: 45g Carbs: 81g Protein: 40g

ABOUT THE DISH

Although practicing a vegan lifestyle means no animal products whatsoever, it doesn’t mean that you can’t enjoy some southern fried “chicken” and creamy mashed potatoes. Herbivorous Butcher owners and brother and sister, Aurbey and Kale, have created a vegan fried chicken recipe for Local Crate.

Ingredients
Dredging flour
Russet potato
Green Beans
Shallot
Garlic
Red pepper flakes
Lemon
Vegan chicken breasts
Vegan dill havarti
Vegan butter
Featured Ingredient Partners:
Russet potatoes: Hugh's Garden

Cooking terms for this recipe

Pan fry To fry in a medium amount of oil but not to completely submerge in oil
Julienne To slice into thin strips about the size of matchsticks.
Dredge Coating foods with dry ingredients to coat lightly before cooking.

What you need

2 Medium pots

Large sauté pan

Medium mixing bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce scrubbing the potatoes extra good. Trim stems off green beans. Peel and julienne shallot. Mince or grate garlic. Grate vegan dill havarti. Cut lemon in half and juice. Dice potato into 1/2” pieces.

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Step 2: COOK THE POTATOES

Fill a medium pot with 6 cups of cold water and add the potatoes to it. Bring to a boil and cook for 8 minutes. Potatoes should be tender when pierced with a fork or knife. Drain well place back in the pot and cover to keep warm. While the potatoes are cooking move onto fry the chicken, (step #3).

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Step 3: FRY THE CHICKEN

Heat 1 cup of high temperature oil (canola) in a small pot over medium heat. Add the dredging flour to a small bowl. Add 1/2 cup of water to another small bowl. Dredge the vegan chicken breasts in the flour to coat well. Dip in the water, then dredge back in the flour to coat well. Slowly and carefully add the chicken to the hot oil frying for 2-3 minutes per side until crispy and golden brown. Remove from oil and place on a cutting board to rest.

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Step 4: SAUTE THE GREEN BEANS

Heat 1 Tbsp. oil in a large sauté pan over medium heat. Add the green beans and sauté for 5 minutes. Add the shallots, garlic and red pepper flakes and sauté for another 2 minutes. While the green beans are sautéing move on to finish the potatoes, (step #5).

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Step 5: FINISH THE POTATOES

Add the dill havarti and vegan butter to the hot potatoes and mash until creamy. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the mashed potatoes and green beans between two plates. Lean the fried chicken against the mashed potatoes. Enjoy!