Vegan Cordon Bleu with Rosemary Potato Wedges and Cucumber Salad

1. Firstly preheat the oven to 200° C and prepare the potatoes. Peel, cut into wedges, and spread onto a baking sheet. You can season them with salt, pepper, paprika, and rosemary. Dann stelle das Blech erstmal beiseite.

2. Heat up 750 ml water in a pot bring the vegetable broth to a boil. Add the Soy steaks to the hot water and let them simmer for about 15-20 minutes. Then remove them from the broth and drain them well.

3. Carefully cut open the vegan steak to create pockets. Insert a slice of vegan alternative to cheese and alternative to ham. The filling should not protrude. If the pocket does not hold together properly, you can also close it with a toothpick to make it easier for you to bread it later. However, you should remove the toothpick before serving. Then grab a smaller bowl and mix the egg substitute with water according to the package instructions until it forms a thick mixture. Spread this mixture, the flour, and the breadcrumbs on one plate each and prepare them for breading.

4. Season the filled vegan steaks with salt, pepper, and some lemon juice. Then press them into the flour, dunk them into the egg replacement and lastly cover with the bread crumbs.

5. Then continue with the salad: for this, halve the cucumber and scrape out the core from both halves with a spoon. Cut the cucumber into fine slices and mix them with the vegan alternative to sour cream, dill as well as salt, and pepper.

6. In the meantime, the oven should be preheated so that you can put the prepared baking tray in the oven and bake the potato wedges for about 20-30 minutes until they are golden brown. In the meantime heat up some frying oil in a pan fry the stuffed vegan steaks until golden brown.

7. Once everything is done, you can serve the vegan Codon Bleus together with the potato wedges, salad, and vegan mayonnaise.