Crispy Chicken Substitute and Cheese Sandwich

Finely chop the parsley, add yogurt, and season with salt and pepper.

• 1 ⁠½ Tbsp Low fat greek yogurt
• 2 tsp Water
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• Salt
• Black pepper

Halve the onion and slice. Core the bell pepper, cut into strips and set aside seperately.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Bell pepper, green (~ 4.8 oz)

Heat the butter in a non-stick frying pan over high heat. Fry the chicken substitute until golden brown. Take out of the pan and set aside.

• 2 tsp Butter
• 4.9 oz Vegan Chicken Substitute

Toast the bread.

• 5.3 oz Whole wheat bread

Add the butter and onions into the pan and fry until the onions turn translucent. Add the bell pepper and fry for an additional 2-3 minutes.

• 1 ⁠½ tsp Butter

Turn off the heat, add the chicken substitute into the pan alongside the cheese. Stir until the cheese starts melting.

• 3 Tbsp Gouda, grated (or Cheddar)

Spread the yogurt dip onto the bread top with the steak onion cheese mix and top with a second slice of bread. Wrap the sandwich in aluminum foil if you want to. If you got some leftovers in the pan you can eat it alongisde your sandwich.

• 3.5 oz Whole wheat bread

Enjoy your meal!