W20_superconvenience_veggie_burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

W20_superconvenience_veggie_burger

With Baby Potatoes and Romano Pepper

Allergenen :
Soja
•Tarwe
•Gerst
•Gluten
•Eieren
•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 Eieren, 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 Eieren, 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

sideBannerName

Voedingswaarden

Energie (kJ)4248 kJ
Energie (kcal)1015 kcal
Vetten47.1 g
waarvan verzadigd11 g
Koolhydraten113.3 g
waarvan suikers22.4 g
Vezels18.7 g
Eiwitten27.9 g
Zout4.8 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.