Vegan Banh Mi Archives - Chic Vegan https://www.chicvegan.com/tag/vegan-banh-mi/ Vegan and Fabulous! Mon, 13 Aug 2018 13:11:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.5 120152686 Robin Robertson’s Vegan Banh Mi https://www.chicvegan.com/robin-robertsons-vegan-banh-mi/?utm_source=rss&utm_medium=rss&utm_campaign=robin-robertsons-vegan-banh-mi Mon, 13 Aug 2018 10:00:13 +0000 https://www.chicvegan.com/?p=31678 Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha. Vegan Banh Mi   Save Print Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with […]

The post Robin Robertson’s Vegan Banh Mi appeared first on Chic Vegan.

]]> Robin Robertson's Vegan Banh Mi SandwichCrusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.
Vegan Banh Mi
 
Save Print
Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.
Author:
Recipe type: Sandwich
Yield: 4 sandwiches
Ingredients
  • 1 cup shredded carrot
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 tablespoon neutral vegetable oil
  • 8 thin slices seitan or extra-firm tofu
  • 2 tablespoons hoisin sauce
  • 4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
  • ½ cup vegan mayo
  • 1 to 2 tablespoons sriracha, or to taste
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 cup cilantro leaves
  • 2 tablespoons chopped bottled jalapeno slices
Instructions
  1. In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
  2. Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
  3. To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.
Notes
Text excerpted from VEGANIZE IT!© 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

The post Robin Robertson’s Vegan Banh Mi appeared first on Chic Vegan.

]]> 31678