Ciabatta with Vegan Schnitzel & Tomato sauce and Grana Padano
with Baby Potatoes and Romano Pepper
Allergens:
Soy
•Wheat
•Barley
•Gluten
•Egg
•Milk
•Rye
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
10 g
Grana Padano flakes DOP
(Contains Egg, Milk)
10 milliliters
Basil crème
½ sachet(s)
Italian seasoning
½ pack
Diced tomatoes with garlic & onion
2.5 g
Fresh basil
(May be present Celery)
200 g
Baby potatoes
½ piece
Romano pepper
1 piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Balsamic vinegar
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4248 kJ
Calories1015 kcal
Fat47.7 g
Saturated Fat11 g
Carbohydrate113.3 g
Sugar22.4 g
Dietary Fiber18.7 g
Protein27.9 g
Salt4.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.