Vegan Banh Mi Sandwich From Vietnamese Heaven

  • 1 small carrot grated (or quick pickles)
  • ½ cucumber grated
  • 1 Tbp umeboshi vinegar
  • 1 tsp brown rice syrup (or other sweetener)
  • 1 tsp soy sauce
  • 1 whole wheat baguette sliced in half lengthwise
  • 4 slices of tofu kan
  • 4 slices of homemade seitan
  • a handful of lettuce
  • a couple pinches of sprouts
  • 3 Tbps vegan mayonnaise
  • 3 Tbps finely chopped cilantro
  1. In a small bowl, add a pinch of salt to the carrot and cucumber and mix it in with your hands. Let it sit 5 min.
  2. Drain the water that rises out of the carrots and cucumber.
  3. Mix the vinegar, sweetener and soy sauce together in a small jar. Pour it over the grated vegetables and let sit for 5 min. For a more pickled delight, make this quick pickle recipe a couple days before and use them instead
  4. Mix the mayonnaise and cilantro together and spread on the top half of the baguette
  5. Spread the pickled vegetables on the bottom half of the baguette
  6. Arrange the seitan, tofu kan, lettuce and sprouts on top of the pickled vegetables
  7. Add the top of the baguette and thưởng thức (enjoy)

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