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Ingredients
For how many people?
2
Sandwich
250g
planted.pulled Nature
2 tbsp
rapeseed oil
4 TBSP.
BBQ sauce
8
Slices toast
4 TBSP.
vegan mayo
1
Packet salad mix
2
large tomatoes
Chutney
200g
fresh or frozen cranberries
2 tbsp
Maple syrup
1 tsp
Strength
Cinnamon
Red cabbage
1/2
Head red cabbage
1
medium onion
2 tbsp
rapeseed oil
50ml
Red wine
1
Apple (preferably sour variety)
2 tbsp
Sugar
2 tbsp
Apple cider vinegar
300ml
Vegetable broth
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 peel. Heat rapeseed oil in a pot and sauté the onions until translucent. Deglaze with red wine and add red cabbage, apple, vegetable stock, vinegar, sugar and bay leaves. Simmer the red cabbage for 30 min 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 lightly mash the cranberries with the help of a fork. Mix the starch with 2 tablespoons of water and add to the cranberries, stirring constantly. Set the pot aside, let the mixture cool and season with a little cinnamon.
3
Heat the rapeseed oil in a pan, roast the planted.pulled Natur in it until golden brown, then stir in the BBQ sauce and leave to caramelize for a further 2 minutes.
4
Toast the bread in a toaster or frying pan until crispy and spread the inside with vegan mayo. Cut the tomatoes into thin slices. Then top the sandwich with the remaining ingredientsplanted.pulled, cranberry chutney, red cabbage, lettuce, tomatoes), secure with a wooden skewer and cut in half to eat.
