A weeknight dinner that leans on a box of vegan nuggets, crisped in a hot pan until the coating shatters under your teeth. The cold slaw cuts the richness and takes five minutes to pull together.

Serves 2. 20 minutes, 15 at the stove.

About 520 calories a serving, 9 g protein, 44 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the pan shimmers, spread the chik'n nuggets across it in a single layer without moving them for 3 minutes until the undersides are golden brown.3 min
2. Shake the pan and cook for another 2 minutes, tossing once or twice, until the nuggets are crisp and cooked through.2 min
3. While the nuggets cook, shred half a small head of cabbage into a bowl, squeeze half a lemon over it, add a pinch of salt and pepper, and toss until it relaxes.
4. Divide the slaw between two plates and mound the hot nuggets alongside.

Note Swap the slaw for simple rice or a green salad. Leftovers keep in the fridge for two days; reheat the nuggets in a 375°F [190°C] oven for five minutes. Serve with hot sauce or ranch dressing from the box if you have it, or with more lemon.