Vegan Cheezy Pumpkin 'Schnitzels'

Nutrition per serve

Ingredients

• 2pcs potato
• 250g butternut pumpkin
• 150g green beans
• 20g sunflower seeds
• 1bunch parsley
• 40g panko breadcrumbs
• 50g shredded vegan cheddar
• 50g tomato chutney
• 30ml vegan mayonnaise
• 15ml plain flour
• 1pcs olive oil spray
• 5ml dijon mustard
• 10ml olive oil

Method

1. Step 1 — Make mash
   Peel the potatoes, then cut into 3cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 12 mins or until tender. Drain, then return to the pan and season with salt and pepper. Mash the potato until smooth. Cover to keep warm.
2. Step 2 — Prep ingredients
   Meanwhile, line the air-fryer basket with foil (see Don't have an air fryer?). Grease the foil, then prick a few holes in it with a fork. Thinly slice the unpeeled pumpkin. Trim the beans. Coarsely chop the sunflower seeds. Reserve a few parsley sprigs, then finely chop the remaining parsley, including the stems.
3. Step 3 — Prep crumbing station
   Combine 2 tbs vegan mayonnaise and 2 tsp water in a shallow bowl. Combine 1 tbs plain flour and a pinch of salt in a separate shallow bowl. Combine the sunflower seeds, parsley, breadcrumbs and vegan cheddar in a third bowl and season with salt and pepper.
4. Step 4 — Crumb and air-fry pumpkin
   Preheat the air fryer to 200C. Dust the pumpkin with the flour, shake off the excess, then dip in the mayo and coat in the breadcrumb mixture, pressing to stick. Generously spray both sides with olive oil and put in the lined air-fryer basket, in batches if necessary. Air-fry the pumpkin, turning halfway, for 10 mins or until golden and tender.
5. Step 5 — Cook beans and serve up
   Meanwhile, bring a small saucepan of water to the boil. Add the beans and cook for 3 mins or until tender. Drain, then return to the pan. Add 1 tsp dijon mustard and 2 tsp olive oil, season with salt and pepper and toss to coat. Divide the mash, pumpkin and beans among plates. Scatter with the reserved parsley and spoon over the chutney. Enjoy!
6. Step 6 — Don't have an air fryer?
   No worries, you can cook the crumbed pumpkin in the oven. Preheat the oven to 220C, fan-forced. Put the pumpkin on a lined oven tray and bake until golden and tender.

Allergens

Gluten, Wheat, Sulfit