Minutes Prep time: 15
Minutes Total time: 25
Servings: 3
Difficulty: Intermediate
3 tablespoons cider vinegar
1 pkg (15 oz each) Gardein® Ultimate Plant-Based Chick'n Filets
1 tablespoon water
2 teaspoons granulated sugar
1/2 cup matchstick cut English cucumber
1/2 cup matchstick cut daikon radish
1/2 cup matchstick cut carrot
2 tablespoons fresh cilantro
2 tablespoons gochujang
2 tablespoons Hunt's® Tomato Ketchup
2 tablespoons agave sweetener or honey
3 hamburger buns
3 tablespoons mayonnaise or vegan alternative
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 110 mg | 11% |
| Carbohydrate | 69 g | 23% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 24 g | 37% |
| Iron | 6 mg | 31% |
| Calories | 605 kcal | 30% |
| Sodium | 1409 mg | 59% |
| Protein | 29 g | 57% |
| Saturated Fat | 3 g | 15% |
| Sugars | 27 g | 3% |
| Vitamin C | 6 mg | 9% |
Cook plant-based chick’n filets according to package directions.
Stir together vinegar, water and sugar in small microwave-safe bowl. Microwave 30 seconds. Stir until sugar is dissolved.
Place cucumber, daikon and carrot in medium bowl. Pour vinegar mixture over, stir and let stand about 15 minutes. Stir in cilantro.
Whisk together gochujang, ketchup and agave in small bowl. Spread sauce onto both sides of cooked chick’n. Spread mayo on bottom buns, top with chick’n, vegetables and top buns and serve.
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