Ingredients
For the cucumber & cabbage pickle:
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Cucumber 300 g
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Star anise 3 g
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Caster sugar 60 g
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White wine vinegar 100 ml
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Red Chillies 30 g
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White cabbage 200 g
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Lemongrass 5 g
For the ginger and spring onion Mayo
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Spring onions 25 g
For the NoChicken and onions:
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Vegetable oil 25 ml
To finish:
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vegan brioche roll 10 pc
Preparation
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For the cucumber & cabbage pickle:
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Bring to boil the white wine vinegar, caster sugar, star anise and lemongrass. Leave too chill.
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Mix half with the cucumber peeled into long strips and thinly sliced chilli.
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Mix the other half with very thinly sliced white cabbage.
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Leave both overnight to pickle.
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For the ginger and spring onion Mayo
- Mix the Hellmann's Vegan Mayo with finely sliced spring onions and KNORR Professional Ginger Puree.
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For the NoChicken and onions:
- Defrost 'The Vegetarian Butcher' No Chicken Chunks and rub in the KNORR Professional Blue Dragon Teriyaki Marinade.
- Saute in the vegetable oil for 2 minutes each side over medium heat.
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To finish:
- Toast the vegan brioche buns.
- Spread ginger & spring onion mayo on base.
- Top with pickled cabbage and cucumber.
- Teriyaki NoChicken Chunks and bun lid.