No Deliveries on 11th and 15th August | Once a week, Wednesday delivery for: Coimbatore, Indore, Goa, Lucknow, Jaipur, Ahmedabad | Once a week, Sunday delivery for: Dehradun | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad.

No Deliveries on 11th and 15th August | Once a week, Wednesday delivery for: Coimbatore, Indore, Goa, Lucknow, Jaipur, Ahmedabad | Once a week, Sunday delivery for: Dehradun | Twice a week, Tuesday & Friday deliveries for: Kochi, Kolkata, Chandigarh | Thrice a week, Mon, Tue & Fri deliveries for: Chennai | Next day delivery for: Delhi, Mumbai, Pune, Bangalore, Hyderabad.

Chicken Parm Sliders

Ingredients:

1 tbsp oil

1.5tsp garlic, minced

1 medium onion, finely chopped

1 cup tomato puree

2 tsps of oregano

2 tsps of red chilli flakes

Salt, to taste

1 pack of Blue Tribe Plant Based Chicken Nuggets

Few cubes of vegan mozzarella cheese

5-6 pavs or burger buns

Method:

  • Add 1 tbsp oil to a pan and add in the minced garlic. Sautee for a minute and add in the finely chopped onion. Sautee onions till translucent and then pour in the tomato puree.
  • Let it simmer for a few minutes and add in the oregano, chilli flakes and salt. Simmer for a few minutes again.
  • Fry one pack of the Blue Tribe Plant Based Chicken Nuggets. Once fried, place in a bake safe dish and spoon in the marinara sauce and top off with the vegan mozzarella cheese. Bake at 180 degrees Celsius till the cheese melts.
  • Toast the sliced pavs or burger buns on a pan and slather with some of the tangy marinara. Place 1-2 pieces of nuggets in the bun and garnish with some greens for flavour and a pop of colour. Enjoy!

Cart

Your cart is currently empty.

Continue shopping