Plant-based Basket Recipe

Marinate strips

In a shallow bowl or zip-top bag combine soy sauce, apple cider vinegar, olive oil, maple syrup, garlic powder, smoked paprika and black pepper. Add the plant-based strips and toss to coat. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Coat and cook

Remove strips from marinade and sprinkle cornstarch over them, turning to coat evenly — this creates a light crust when cooked. Heat a large nonstick skillet over medium-high heat with a thin film of oil. Add strips in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden and heated through. Transfer to a tray and keep warm.

In a large bowl combine shredded green cabbage, red cabbage and carrot. Add chopped dried cranberries, sliced green onions and chopped parsley; toss to distribute evenly.

In a small bowl whisk together vegan mayonnaise, vegan yogurt, lemon juice, maple syrup, apple cider vinegar, salt and black pepper until smooth. Taste and adjust seasoning — it should be bright and slightly sweet-tart.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Let the slaw rest 10–15 minutes at room temperature to soften and for flavors to meld. Refrigerate if making ahead.

Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it.

Cut potatoes into 1/3–1/2-inch matchstick fries or wedges. Place in a bowl of cold water and soak 15 minutes to remove excess starch, then drain and pat completely dry with kitchen towels.

Toss dried potato pieces with olive oil, smoked paprika, chopped rosemary, garlic powder, salt and black pepper ensuring an even coating.

Spread fries in a single layer on the prepared baking sheet. Bake 20–30 minutes, flipping once halfway, until golden brown and crisp at the edges. If desired, toss with 1 tsp vegan butter right after baking for sheen.

Heat a small saucepan over medium heat with 1 tsp oil. Add minced shallot and garlic and sauté 1–2 minutes until fragrant and translucent.

Add chopped mushrooms and cook 4–6 minutes until they release moisture and brown slightly.

Stir in red wine (if using) and simmer 1–2 minutes to reduce slightly. Add vegetable stock, soy sauce, thyme sprigs, bay leaf and maple syrup. Bring to a simmer and cook 8–10 minutes to concentrate flavors.

Remove thyme sprigs and bay leaf. Whisk cornstarch with cold water to make a slurry, then slowly whisk into the simmering jus until thickened to desired consistency (about 1–2 minutes). Season with salt and black pepper. Strain through a fine mesh sieve for a smooth jus if preferred, pressing on solids to extract flavor.

Divide fries among 4 baskets or plates. Arrange warm Chiquin Strips alongside the fries.

Place a generous scoop (about 3/4–1 cup) of cranberry slaw on each plate next to the strips and fries.

Spoon 2–3 tbs of aromatic jus into a small ramekin per basket for dipping, or lightly drizzle over the strips if preferred. Garnish with chopped parsley and serve with lemon wedges on the side.

Serve immediately so fries stay crisp and strips remain warm. Leftover jus keeps refrigerated up to 3 days.