1small bunchcilantroleaves and stems washed, roots removed
1/2seedless cucumber thinly sliced
1jalepeno thinly sliced
1/2cuppickled carrots and daikon(recipe follows, but in a pinch, use kimchi)
3tbspspecial sauce(recipe follows)
Instructions
Sandwich Assembly
Prep the vegetables, prepare the sauce and make the pickled vegetables. If you don't
have time to make the pickled veggies in advance, dunk julienned carrots and daikon in hot white
vinegar until you are ready to make the sandwich.
Slice the baguette in half. With a
spatula, spread the Faux Gras® across the length of the bread. Start layering the other
vegetables; jalapeño slices, cucumber slices, the pickled carrots and daikon, then stuff it
with the cilantro.
Finally drizzle the special sauce over the sandwich filling, close and
slice into 3 even portions with a serrated knife OR have one very big sandwich. Enjoy!
Pickled Carrot and Daikon recipe
Grate, julienne or shred on the shredding disk of a food processor 2 large carrots and
one big daikon. Set aside. Add . cup of apple cider vinegar and . cup of water to a pint
sized jar. Add 1 tsp salt and 1 tsp sugar. Stir to combine. Add the carrot and daikon and
seal tightly. Let sit for at least a day though the longer this sits, the better it is.
Special Sauce
Add 2 TBS Tamari sauce (or use soy sauce) and 2 TBS Sriracha to 16 oz of vegenaise.
Whisk to combine and pour into a squeeze bottle. Keep in the fridge for use on -
everything.
Notes
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