Chop the potatoes into small pieces, this is so they cook quickly. You don’t want to end up with crunchy potatoes!
500 g potatoes
Add a splash of oil to a wok or sauté pan.
1 teaspoon oil
Pop in the potatoes and cook on high for 10 minutes - stirring continuously, so as not to burn.
500 g potatoes
Add the leeks and thyme and cook for another few minutes
1 leek, 1.5 teaspoon dried thyme
Next, add the vegan chicken, broccoli and sprouts. Cook for another 10 minutes, whilst stirring a lot.
200 g vegan chicken, 200 g broccoli, 200 g sprouts
Put the dijon mustard in and stir through until everything is well coated. Season with salt and black pepper.
2.5 tablespoon Dijon mustard
Serve with vegan gravy and enjoy!
Notes
You can switch up the vegetables! Using 600-700g altogether, try a mix of: green beans, parsnips, cauliflower, baby corn, carrots and peas.
This is a perfect recipe for using up Christmas leftovers. Whether you've got too many sprouts in the fridge or leftover roast potatoes, they are ideal for this, and the herby goodness just tastes like Christmas.