planted.bundles
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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
Products in this recipe
planted.pulled
Nature
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
rapeseed oil in a frying pan, heat the planted.pulled nature in it until golden brown roast, then stir in the BBQ sauce and let it caramelize for another 2 minutes.
4
Toast the toast in a toaster or pan until crispy 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), fix with the help of a wooden skewer and cut in half to eat.
