Name: Little Willies in Asian-style Onion Gravy with veggies with gomashio and potato wedges
Yield: 2
Cuisine: Asian
Ingredients: 400 g Potato wedges; 6 piece Little Willies from the Vegetarian Butcher®; 1 piece Red onion; 1 piece Carrot; 360 g Broccoli; 1 sachet(s) Korean-style spice mix; 80 g Onion chutney; 20 milliliters Reduced salt soy sauce; 10 milliliters Sesame oil; 1 sachet(s) Gomashio-herb mix; 2 tablespoon Sunflower oil; Low sodium vegetable stock; [Plant-based] butter; to taste [Plant-based] mayonnaise; to taste Salt and pepper

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Recipes

Little Willies in Asian-style Onion Gravy

with veggies with gomashio and potato wedges

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Tags:

Veggie

Allergens:

Soja

•Tarwe

•Gluten

•Haver

•Sesamzaad

•Selderij

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 g

Potato wedges

3 piece

Little Willies from the Vegetarian Butcher®

(Contains: Soja, Tarwe, Gluten, Haver May be present: Melk (inclusief lactose), Mosterd, Selderij, Ei)

½ piece

Red onion

½ piece

Carrot

200 g

Broccoli

½ sachet(s)

Korean-style spice mix

(Contains: Soja, Tarwe, Gluten, Sesamzaad)

40 g

Onion chutney

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

5 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Gomashio-herb mix

(Contains: Sesamzaad, Selderij)

Not included in your delivery

1 tablespoon

Sunflower oil

Low sodium vegetable stock

[Plant-based] butter

to taste

[Plant-based] mayonnaise

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2719 kJ

Calories650 kcal

Fat31.2 g

Saturated Fat3.3 g

Carbohydrate59.1 g

Sugar9.6 g

Dietary Fiber19.5 g

Protein21.8 g

Salt2.7 g

Potassium621.4 mg

Calcium102.4 mg

Iron5.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Bring plenty of water to a boil for the carrot and broccoli.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the potato wedges for 15 minutes until golden-brown.
In the last minute, add the Korean-style spice mix. Season to taste with salt and pepper.

Slice the onion.
Heat a knob of butter in a frying pan over medium-high heat. Fry the onion with the little willies for 5 minutes.
Remove the little willies from the pan. Deglaze the onion with the soy sauce and then add the onion chutney.
Season with salt and pepper and simmer on a low heat until serving.

Cut the head of the broccoli into florets and dice the stem. Slice the carrot.
Boil the broccoli and carrot for 5 - 7 minutes, then drain and set aside. Season to taste with salt and pepper.

Serve the veggies on plates. Drizzle with the sesame oil and garnish with the gomashio.
Serve the potatoes and the little willies next to the veggies.
Spoon the onion sauce over the little willies.