Ingredients
BREADED SQUASH
Half a small butternut squash [4-5 slices worth]
120g plain flour
200ml unsweetened soya milk
1 teaspoon garlic granules 1 teaspoon onion granules
120g beef flavoured vegan crisps
Veg oil
OTHER FILLINGS
1 small leek
1 small red onion
50g white cabbage
1 large ciabatta baguette
Gherkins
Avocado
Green chillis
Butter to spread
Sweet chilli sauce
Black pepper
Method
1] Finely chop onion, cabbage & leek, sautè in olive oil for 12-15 minutes until softened, leave aside
2] Peel squash & chop into slices that fit the width & length of your baguette
3] Fry in a drizzle of olive oil for 7-8 minutes per side until tender
4] Crush crisps & scatter on a plate
5] Whisk together flour, milk, garlic & onion until smooth
6] Place cooled butternut into batter, lift out with a fork & place onto crisp crumbs
7] Coat evenly with crisp crumbs
8] Fry in hot oil for 5-6 minutes per side until golden & crispy
9] Assemble buttered baguette with crushed avocado, chopped chillis & gherkins
10] Layer breaded butternut squash, top with veggie mix, black pepper & enjoy!