for 4 people

Sauce

200 g	plain vegan yoghurt substitute (soya)
1 ½ tbsp	white almond cream
1	garlic clove
½ bunch	flat-leaf parsley, roughly chopped
2 tsp	miso paste
60 g	gherkins, cut into cubes

Vegan schnitzel substitute

2 tbsp	olive oil
4	breaded vegan schnitzel substitute (approx. 110 g each)

Topping

4	baguettes parisette (each approx. 100 g), halved lengthwise
4	lettuce leaves
1	tomato, in slices

How it's done

Sauce

Place half of the yoghurt substitute and all the other ingredients up to and including the miso in a measuring cup, puree. Add the remaining yoghurt substitute and gherkins, mix.

Vegan schnitzel substitute

Heat the oil in a non-stick frying pan. Reduce the heat, fry the schnitzel substitute over a medium heat for approx. 3 mins. on each side until golden. Remove, drain on kitchen paper.

Topping

Spread the sauce over the cut surfaces of the bread rolls. Top with lettuce, schnitzel substitute and tomatoes. Cover with the top half of the bun.

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