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🍽️ Vegan Schnitzel Sandwich with Aioli

845 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs
• lemons 0.5 pcs
• soy drink 100 ml
• mustard 1 tsp
• oil 220 ml
• salt pinch
• iceberg lettuce 0.5 pcs
• salad cucumbers 0.25 pcs
• onions, red 0.5 pcs
• parsley, fresh 15 g
• pepper, black ground pinch
• Vemondo vegan mini schnitzels Classic 4 pcs
• buns 4 pcs

Instructions

1. 1. Peel the garlic clove and chop it roughly.
2. 2. Cut the lemon in half and squeeze the juice of one half.
3. 3. Put soy drink, the lemon juice, mustard, and the chopped garlic into a tall container.
4. 4. Blend the ingredients with a hand blender until they are finely mixed.
5. 5. Let 200 milliliters of oil flow into the mixture in a very thin stream while mixing continuously.
6. 6. Continue mixing until the aioli is creamy.
7. 7. Season the aioli with salt and set it aside.
8. 8. Cut the iceberg lettuce into thin strips.
9. 9. Wash the lettuce strips and spin them dry.
10. 10. Wash the cucumber and halve it lengthwise.
11. 11. Slice the cucumber halves into thin slices.
12. 12. Halve the onion, peel it, and cut it into thin strips.
13. 13. Wash the parsley and shake it dry.
14. 14. Roughly chop the parsley.
15. 15. Put the iceberg lettuce, cucumber slices, onion strips, 1 tablespoon of lemon juice, and the parsley into a bowl.
16. 16. Mix the salad ingredients well.
17. 17. Season the salad with salt and pepper.
18. 18. Heat 2 tablespoons of oil in a frying pan over medium heat.
19. 19. Fry the mini schnitzels in it for approx. 8 minutes on both sides until golden brown.
20. 20. Let the fried schnitzels drain on kitchen paper.
21. 21. Cut the buns in the middle.
22. 22. Spread the aioli on the buns as you like.
23. 23. Top the buns with the mini schnitzels and the salad.
24. 24. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 845
• Protein: 23 g · Fett/Fat: 48 g · Carbs: 72 g