Sandwich with red cabbage and chutney

Moderate

60

minutes

For

2

servings

Recipe by:

Marie

Marie studies in Regensburg, but her great passion is her food blog (@lesoulfoodist). A few years ago, she made a big trip around the world, where she was particularly fond of Asian cuisine, which can also be super combined with veganism. However, she also likes challenges: Her family is originally from the Crimean peninsula, where the diet is very meat-heavy. However, traditional Russian dishes can be made vegan with a little experimentation!

Main ingredients

  • 250g planted.pulled Natur
  • 2 tbsp rapeseed oil
  • 4 tbsp BBQ sauce
  • 8 slices of toast
  • 4 tbsp vegan mayo
  • 1 packet salad mix
  • 2 large tomatoes

Cranberry Chutney:

Ingredients

  • 200g fresh or frozen cranberries
  • 2 tsbsp maple syrup
  • 1 tsp starch
  • Cinnamon

Red cabbage:

Ingredients

  • 1/2 head red cabbage
  • 1 medium onion
  • 2 tbsp rapeseed oil
  • 50ml red wine
  • 1 apple (preferably a sourish variety)
  • 2 tbsps sugar
  • 2 tbsps apple cider vinegar
  • 300ml vegetable stock
  • 2 bay leaves
  • Salt, pepper
  • Cinnamon

Preparation

  1. Dice the onion, remove the outer leaves of the red cabbage and then roughly chop the head. Core the apple and grate it together with the skin. Heat the rapeseed oil in a saucepan and sauté the onions until translucent. Deglaze with red wine and add the red cabbage, apple, vegetable stock, vinegar, sugar and bay leaves. Simmer the red cabbage for 30 minutes over medium heat, set the pot aside, remove the bay leaves and season with salt, pepper and cinnamon.
  2. Put the cranberries in a pot and cover with 300ml of water. Add maple syrup and bring to the boil briefly, then mash the cranberries lightly with a fork. Mix the starch with 2 tbsp water and add to the cranberries, stirring constantly. Set the pan aside, allow the mixture to cool and season with a little cinnamon.
  3. Heat the rapeseed oil in a pan, fry the planted.pulled Natur in it until golden brown, then stir in the BBQ sauce and let it caramelise for another 2 minutes.
  4. Toast the toast in a toaster or frying pan until crisp and spread the insides with vegan mayo. Cut the tomatoes into thin slices. Then cover the sandwich with the remaining ingredients (planted.pulled, cranberry chutney, red cabbage, lettuce, tomatoes), secure with a wooden skewer and cut in half to eat.

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