Fresh bread and crispy plant based "chicken"- what's not to love?
Knead the flour, yoghurt, salt, yeast, sugar beet syrup and for 5-7 minutes, then gradually add the margarine until a smooth dough is formed. Let rest for 2.5 hours at room temperature
Press the dough flat on a floured work surface, cut off 5 dough pieces of 230g each, roll into cylinders, let rest for 15 minutes, then roll to a length of 30cm, rest on a cloth for 30 minutes at room temperature, then for 3 hours in the refrigerator (or a total of 90 minutes at room temperature). Spray with water and bake at 200ºC for 15-17 minutes before spraying with more water and leaving to cool
Heat the Vivera crispy chicken schnitzel in the oven
Cut the baguette open, cover with vegan cheese and bake in the oven until the cheese has melted
Bring passion fruit juice, soy sauce and sugar to the boil and reduce by half for 10 minutes while stirring over medium heat
Cut the chicken schnitzel into strips, top the sandwich with chicken schnitzel, teriyaki sauce and other toppings of your choice