W20_superconvenience_veggie_burger
With Baby Potatoes and Romano Pepper
Allergenen :
Soja
•Tarwe
•Gerst
•Gluten
•Ei
•Melk (inclusief lactose)
•Rogge
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd10 minuten
oventijd10 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Plantaardige schnitzel met cornflakes
(Bevat: Soja, Tarwe, Gerst, Gluten Kan bevatten: Mosterd)
10 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
10 ml
Basilicumcrème
½ zakje(s)
Italiaanse kruiden
½ pak(ken)
Tomatenblokjes met knoflook en ui
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
200 gram
Krieltjes
½ stuk(s)
Rode puntpaprika
1 stuk(s)
Witte ciabatta
(Bevat: Rogge, Tarwe Kan bevatten: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
Zelf toevoegen
1 tl
Suiker
1 tl
Zwarte balsamicoazijn
½ el
Olijfolie
½ el
[Plantaardige] roomboter
1 el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)4315 kJ
Energie (kcal)1031 kcal
Vetten47.5 g
waarvan verzadigd10.8 g
Koolhydraten113.7 g
waarvan suikers24.6 g
Vezels18.7 g
Eiwitten27.9 g
Zout4.6 g
Instructies
1
- Preheat the oven to 200°C.
- Wash the potatoes and cut them in half.
- Place the potatoes in a large microwave-safe bowl and top with a small knob of butter, 2 tbsp of water per person and half of the Italian seasoning.
- Cover the bowl with plastic wrap and poke a few holes in the wrap. Microwave on high for 5 - 6 minutes or until soft when pricked with a fork. Keep the bowl covered until later use.
2
- In the meantime, bake the ciabatta in the oven for 6 - 8 minutes.
- Chop the Romano pepper into strips.
- Heat a frying pan over medium-high heat and drizzle with olive oil.
- When the pan is nice and hot, fry the schnitzel together with the Romano pepper, for 3 - 4 minutes per side or until golden brown.
3
- In a saucepan, heat the tomato cubes with the rest of the Italian seasoning. Add the sugar and the balsamic vinegar and let it simmer for 1 - 2 min.
- Chop the basil in ribbons.
- In a small bowl, mix the mayonnaise with the basil crème.
4
- Cut the ciabatta open and spread with the basil crème mayonnaise.
- Top with the Vegan Schnitzel and 3/4 of the tomato sauce. Garnish with the Grana Padano flakes.
- Toss the potatoes with the basil and Romano pepper in the bowl.
- Serve the potatoes with the burger and the rest of the tomato sauce.
