Vegan Celery Schnitzel Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ciabatta roll or similar, vegan
- 2 slices celery, 1.5 cm thick
- 15 g mustard, vean
- 15 g breadcrumbs
- 3 lettuce leaves
- 20 g sprouts
- 85 g tofu (herb tofu)
- 0.5 ½ onion (s)
- 50 g soy quark (quark alternative)
- 1 teaspoon parsley, fresh or frozen
- 1 teaspoon chives, fresh or frozen
- 1 tablespoon oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the celery slices in salted water for about 10 minutes and let them cool.
- Meanwhile, cut open the ciabatta bun and set it aside. Wash the lettuce. Peel the onion and cut into fine strips. Cut the herb tofu into four slices.
- For the quark cream, mix the parsley, chives, salt and pepper with the soy quark.
- Pat the celery slices dry with kitchen paper, brush with mustard and breadcrumbs.
- Heat the oil in a pan and fry the celery schnitzel with the onion strips at a slightly higher temperature on both sides for about 8 minutes.
- Cover the ciabatta roll with lettuce, sprouts, half of the quark cream, herb tofu, onions, celery schnitzel and the remaining quark cream.
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