Less than 1 hour
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- 1 box (240g) Fry’s rice protein & chia nuggets
- 3 Tbsp (45ml) aquafaba (liquid drained from a can of chickpeas)
- 1 Tbsp (15ml) apple cider vinegar
- 1 tsp (5ml) Dijon mustard
- 1 cup (250ml) avocado oil
- 1 avocado, peeled, pitted and roughly chopped
- 1 red or yellow pepper (or both)
- A few slices vegan cheese
- 1 (250g) punnet baby tomatoes, quartered
- 1 carrot, peeled and sliced into rounds
- 4-6 blueberries, sliced
- Preheat oven to 180ºC.
- Place Fry’s rice protein & chia nuggets onto a baking tray and bake for 15-30 minutes or until cooked through.
- Blitz aquafaba, apple cider vinegar and mustard in a blender or with a stick blender.
- Add oil in three parts, blitzing to emulsify after each addition. Season.
- Add avo to aquafaba mixture and blitz until smooth. Set aside.
- Cut triangular rocket tops out of red or yellow peppers.
- Cut out a moon, stars and planets out of vegan cheese slices using a cookie cutter. (Also, use a small cookie cutter or the back of a piping nozzle to cut small circles for your rocket decor).
- Carefully thread 1 rocket top onto a skewer. Then thread 4 nuggets onto the skewer to form the body of the rocket.
- Repeat with remaining nuggets until you have 4 skewers.
- Place skewers onto a serving plate or platter and arrange tomatoes and carrots at the tail end of each skewer to make it look as though fire is coming out of the rockets.
- Decorate rockets with remaining cheese rounds and blueberries.
- Arrange moon, stars and planet cut-outs around rockets to create a celestial scene and serve with avocado dipping sauce on the side.