Vegan “Chicken“ Sandwich with Cucumber-Mint Salad
A delicious baguette sandwich with a cucumber and mint salad and crispy chicken. Mint and basil make it spring-like and fresh, but yet it's still filling.
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Cooking tools:
- Rolling pin
- Blender
- Kitchen scale
- Bread knife
- Oven
- Baking sheet
- Parchment paper
- Zip-top bag
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Colander
Ingredients
- 50 g (2 oz) oat flakes (e.g. from barnhouse)
- 50 g (0.25 cup) plant-based yogurt
- 200 g (7 oz) plant-based “chicken“
- nutmeg
- sweet paprika
- salt
- pepper
- 1 cucumber
- 1/2 red onion
- 15 g (0.5 oz) mint
- 50 ml (0.25 cup) olive oil
- lemon juice
- 10 g (0.33 oz) mint
- 10 g (0.33 oz) basil
- 200 g (0.75 cup) plant-based yogurt
- 50 g (2 oz) butterhead lettuce
- 4 radishes
- 2 baguettes
- 100 g (3.5 oz) sun-dried tomatoes
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