Sautéed Asparagus & Vegan “Chicken” with Grilled Aubergine and Sweet Chilli Sauce
Sautéed asparagus, Fry's 'chicken-style' strips, grilled aubergine, baby plum tomatoes & sweet chilli sauceHere’s what’s going on in that combo:Sautéed asparagus – tender asparagus spears quickly cooked in a bit of oil or butter until bright green and slightly crisp.Fry’s “chicken-style” strips – a plant-based protein product made to mimic the texture and flavor of chicken, usually from soy or wheat protein. It adds heartiness and protein to the dish without actual meat.Grilled aubergine (eggplant) – sliced eggplant cooked on a grill or griddle until soft and slightly smoky, adding a rich, savory flavor.Baby plum tomatoes – sweet, juicy little tomatoes, often halved and added fresh or just lightly cooked.Sweet chilli sauce – a vibrant, tangy-sweet sauce with a hint of spice that pulls the whole dish together and adds a glossy finish.Altogether, it’s a light, flavorful meal— balancing freshness from the veggies, some satisfying protein from the “chicken-style” strips, and a sweet-spicy kick from the sauce.
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Ingredients
- 2 medium eggplants aubergines sliced into 1 cm rounds
- 2 tablespoons olive oil (plus a little extra for brushing/grilling)
- 250 g Fry’s “chicken-style” (or similar vegan alternative)
- 300 g asparagus trimmed and cut into 3–4 cm pieces
- 200 g baby plum tomatoes halved
- 2 cloves garlic finely, chopped
- ½ teaspoon chilli flakes optional, for more heat
- 4 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce optional, for extra depth
- Salt and black pepper to taste
- Lime wedges for garnish (optional)
- fresh coriander for garnish (optional)
Instructions
Method
- Preheat a grill pan or barbecue.
- Brush both sides of the aubergine slices lightly with olive oil and season with salt and pepper.
- Grill for 2–3 minutes per side until tender and lightly charred.
- Remove and keep warm.
- In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat.
- Add the Fry’s strips and sauté for 5–7 minutes until golden and heated through.
- Transfer to a plate and set aside.
- In the same pan, add another tablespoon of olive oil and the garlic. Cook for 30 seconds until fragrant.
- Add the asparagus and stir-fry for 3–4 minutes, then toss in the baby plum tomatoes.
- Season with a pinch of salt and pepper.
- Return the “chicken-style” strips to the pan with the vegetables.
- Pour in the sweet chilli sauce, chilli flakes, and soy sauce (if using).
- Toss gently to coat everything evenly and heat through for 2 minutes.
- Arrange the grilled aubergine slices on each plate.
- Spoon the sautéed mixture over the top.
- Drizzle with a little extra sweet chilli sauce if desired, and garnish with coriander and lime wedges.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 400kcal (20%)Carbohydrates: 37g (12%)Protein: 13g (26%)Fat: 24g (37%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 11gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 1349mg (59%)Potassium: 876mg (25%)Fiber: 12g (50%)Sugar: 20g (22%)Vitamin A: 1110IU (22%)Vitamin C: 17mg (21%)Calcium: 74mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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