In An Instant part 1 - Vegan Roast Dinner with the Plantboiis (Jacob & Giuseppe)

The introduction of new vegan recipes from @plantboiis1954! (PengVeganMunch & Sepps_Eats)

Subtitles available in Dutch.

Product Used: Instant Vortex Plus Dual ClearCook RVS 7,6 liter (8 Qt)
 

INGREDIENTS:

• 4 potatoes
• 3 carrots
• Half a cauliflower, broken into florets
• 3 cloves garlic
• Fresh rosemary
• Fresh thyme
• 2 x 105 g meatless plant-based chicken fillets
• 85 g stuffing mix
• Vegan gravy of choice
   

INSTRUCTIONS:

1. Cut the potatoes and carrots into medium-sized, even pieces and place them in a bowl with some vegetable oil, salt, and pepper. Add the pressed garlic cloves, picked fresh rosemary, and thyme, mix everything together, and place them in Drawer 1 of the Vortex Dual Drawer Air Fryer.
2. Prepare your stuffing according to the package instructions and roll it into 6 balls.
3. Place the plant-based chicken fillets in Drawer 2 and add the stuffing balls to the same drawer.
4. Select Air Fry on the vegetable drawer, set the time to 20 minutes, and the temperature to 180°C. Select Air Fry on the meat/stuffing drawer, set the time to 10 minutes, and the temperature to 180°C.
5. Select SyncFinish to ensure both drawers finish at the same time.
6. When the chicken/stuffing drawer begins cooking (10 minutes left on the vegetable drawer), add the cauliflower florets to the potatoes and carrots.
7. Prepare your gravy according to the package instructions and serve everything once cooked!