Chinese Five Spice Crispy Vegie Roast with Apple Slaw
Prep
20 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
10 min
Serves
4
Skill
Ingredients
- 1 Vegie Delights™ Vegie Roast
- 3 tsp Chinese five spice powder, divided
- Pinch sea salt flakes
- 3/4 cup panko bread crumbs
- 1/4 cup plain flour
- 1 egg
- 2 tbs olive oil
For the slaw:
- 1/4 medium Chinese cabbage, finely shredded
- 1 green apple, cut into matchsticks
- 1 bulb fennel, thinly sliced
- 2 spring onions, thinly sliced
- 1 tbs black sesame seeds
- Juice of 1 lemon
- 2 tsp sesame oil
- 1/4 cup mirin
- 2 tbs rice wine vinegar
- Salt & pepper
- Chili sauce, to serve, optional
Nutrition per serving
1690 kJ
energy kj
28 g
protein
4 g
saturated fat
7.1 g
dietary fibre
56 g
carbohydrate
20 g
sugars
936 mg
sodium
Method
- Combine slaw vegetables in a large bowl and mix well. Combine lemon juice, sesame oil, mirin and rice wine vinegar in a jar. Shake well, and season to taste with salt and pepper.
- Pour dressing over the slaw veggies and toss to combine. Add black sesame seeds and toss again. Set aside.
- Slice Vegie Roast into 10 rounds. Arrange three shallow dishes on the benchtop.
- Combine the flour, half the five spice powder, and salt in the first dish. Whisk the egg in the second. Combine the panko breadcrumbs and remaining five spice powder in the third.
- Coat a slice of Vegie Roast in seasoned flour, dip in egg, and dredge in breadcrumb mixture. Make sure pieces are evenly coated after each step, shaking to remove any excess. Repeat with all slices.
- Heat the oil in a large skillet over medium heat. Once the oil is shimmering, place the coated roast slices into the pan. Cook for 2 - 3 minutes on each side, until the breadcrumbs are toasted and golden. If necessary, cook in two batches, using half the oil for each batch.
- Serve crispy spiced roast with apple slaw and chili sauce.
Tips
This crispy roast could also be served with steamed greens and rice.
- 1 Vegie Delights™ Vegie Roast
- 3 tsp Chinese five spice powder, divided
- Pinch sea salt flakes
- 3/4 cup panko bread crumbs
- 1/4 cup plain flour
- 1 egg
- 2 tbs olive oil
For the slaw:
- 1/4 medium Chinese cabbage, finely shredded
- 1 green apple, cut into matchsticks
- 1 bulb fennel, thinly sliced
- 2 spring onions, thinly sliced
- 1 tbs black sesame seeds
- Juice of 1 lemon
- 2 tsp sesame oil
- 1/4 cup mirin
- 2 tbs rice wine vinegar
- Salt & pepper
- Chili sauce, to serve, optional
Nutrition per serving
1690 kJ
energy kj
28 g
protein
4 g
saturated fat
7.1 g
dietary fibre
56 g
carbohydrate
20 g
sugars
936 mg
sodium
- Combine slaw vegetables in a large bowl and mix well. Combine lemon juice, sesame oil, mirin and rice wine vinegar in a jar. Shake well, and season to taste with salt and pepper.
- Pour dressing over the slaw veggies and toss to combine. Add black sesame seeds and toss again. Set aside.
- Slice Vegie Roast into 10 rounds. Arrange three shallow dishes on the benchtop.
- Combine the flour, half the five spice powder, and salt in the first dish. Whisk the egg in the second. Combine the panko breadcrumbs and remaining five spice powder in the third.
- Coat a slice of Vegie Roast in seasoned flour, dip in egg, and dredge in breadcrumb mixture. Make sure pieces are evenly coated after each step, shaking to remove any excess. Repeat with all slices.
- Heat the oil in a large skillet over medium heat. Once the oil is shimmering, place the coated roast slices into the pan. Cook for 2 - 3 minutes on each side, until the breadcrumbs are toasted and golden. If necessary, cook in two batches, using half the oil for each batch.
- Serve crispy spiced roast with apple slaw and chili sauce.
Tips
This crispy roast could also be served with steamed greens and rice.