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🍽️ Vegan Fish Stick Sandwich

370 kcal · 30 min · 4 servings

Ingredients

• mini cucumbers 2 pc.
• mixed leaf salad 0.25 pc.
• dill, fresh 15 g
• soy yogurt 150 g
• beet syrup 1 tsp
• mustard 1 tsp
• salt pinch
• pepper, black ground pinch
• oil 2 tbsp
• Vemondo vegan fish sticks 12 pc.
• baguette 1 pc.

Instructions

1. 1. Wash the snack cucumbers thoroughly.
2. 2. Cut off the ends of the cucumbers.
3. 3. Slice the cucumbers.
4. 4. Carefully separate the lettuce leaves from the head.
5. 5. Clean the lettuce leaves.
6. 6. Shake the lettuce leaves dry.
7. 7. Wash the dill.
8. 8. Pat the dill dry.
9. 9. Remove the coarse stems from the dill.
10. 10. Finely chop the dill.
11. 11. Put the soy yogurt into a bowl.
12. 12. Add the beet syrup to the bowl.
13. 13. Add the mustard to the bowl.
14. 14. Mix the soy yogurt, syrup, and mustard well.
15. 15. Add the chopped dill to the sauce mixture.
16. 16. Season the remoulade with salt.
17. 17. Season the remoulade with pepper.
18. 18. Put the oil into a pan.
19. 19. Heat the oil at high temperature.
20. 20. Place the vegan fish sticks in the hot pan.
21. 21. Fry the vegan fish sticks for about 5 minutes.
22. 22. Fry the fish sticks until golden brown.
23. 23. Cut the baguette into four parts.
24. 24. Slice the baguette pieces lengthwise.
25. 25. Spread a layer of remoulade on the baguette.
26. 26. Place lettuce on the baguette.
27. 27. Place the cucumber slices on the lettuce.
28. 28. Place the fried fish sticks on the cucumbers.
29. 29. Serve the sandwich with the remaining remoulade.

Nutrition per serving

• kcal: 370
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 52 g