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🥗 Vegan Leek Salad with Pineapple and Genießerscheiben on Bread

459 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc.
• Spring onions 1 bunch
• Pineapple pieces from the can 150 g
• Vegan savory slices 8 slices
• Lemons 1 pc.
• Soy yogurt 4 tbsp
• Vegan fresh spread, plain 4 tbsp
• Sugar pinch
• Salt pinch
• Pepper, black ground pinch
• Farmhouse mild bread 8 slices

Instructions

1. 1. Cut the leek in half lengthwise and slice it into thin rings.
2. 2. Rinse the leek rings under running water in a sieve.
3. 3. Wash the spring onions and shake them dry.
4. 4. Remove the hard root ends of the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Drain the pineapple into a sieve.
7. 7. Collect about two tablespoons of the pineapple juice in a small container.
8. 8. Cut the vegan Genießerscheiben into approx. 1 cm cubes.
9. 9. Cut the lemon in half.
10. 10. Squeeze the juice from the lemon.
11. 11. Bring a pot with one liter of water to a boil on high heat.
12. 12. Add the leek and spring onions to the boiling water.
13. 13. Cook the vegetables for approx. 3 minutes.
14. 14. Drain the vegetables in a sieve.
15. 15. Rinse the vegetables with cold water to stop the cooking process.
16. 16. Let the vegetables drain well.
17. 17. Put the soy yogurt into a large bowl.
18. 18. Add the vegan spread Natur.
19. 19. Pour the collected pineapple juice into the bowl.
20. 20. Add the lemon juice to the bowl.
21. 21. Whisk the ingredients together with a whisk until smooth.
22. 22. Season the sauce with sugar, salt, and pepper to taste.
23. 23. Add the drained vegetables (leek and spring onions) to the sauce.
24. 24. Add the pineapple chunks to the bowl.
25. 25. Add the Genießerscheiben cubes to the bowl.
26. 26. Gently fold all ingredients until they are evenly coated with sauce.
27. 27. Spread the finished salad onto the bread slices.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 459
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 62 g