seven grain tenders with chipotle mayo
- 1 pkggardein seven grain crispy tenders
- 6 Tbspunflavored, unsweetened soy milk
- 1 1/4 cupssunflower oil
- 4 tspapple cider vinegar
- 1 Tbspsugar
- 1/2 tspsalt
- 1 tinchipotle pepper in adobo sauce, seeded and minced
- 1 tspfrozen orange juice concentrate
- 1 clovegarlic, minced
- 1/4 tspdried oregano
- 1 bunchcilantro
Preheat oven to 430ºF. Place gardein crispy tenders on a parchment-lined baking sheet and bake in oven for 20 to 25 minutes turning once until crispy and golden.
To make chipotle mayo, place soy milk in a large measuring cup or deep narrow bowl. Add oil, vinegar, sugar, and salt. Using a handheld immersion blender, combine mixture on high speed in a circular motion working your way up slowly until mixture is thick and creamy. Add chipotle pepper, orange juice, garlic, and oregano. Blend until thoroughly combined. Add more adobo sauce if you wish. Transfer to a bowl.
Place baked gardein chick’n tenders on a platter lined with cilantro. Serve dipping sauce alongside.