☀️Summer is the perfect time to make the most delicious vegan banh mi. It’s fresh, colorful, and bursting with flavor! Every bite delivers a umami and slightly sweet flavor with a kick of spice.
Vegan Banh Mi
Serves 1
Ingredients
For the Pickled Vegetables (In mason Jar):
- 1 tablespoons salt
- 1 1/2 tablespoons sugar
- 2 cups warm water
- 1/4 cup white vinegar
- 1 Bag of Baby rainbow carrots, cut into very thin strips
For the Sandwich:
- Hodo Tofu
- Mollie’s French baguettes
- Vegan Mayo (Follow your heart)
- Kimono Mom’s UMAMI SAUCE
- English cucumber (Sliced on Mandolin)
- Jalapeños
- Cilantro
Preparation
- Flash-pickled Vegetables: Chop up rainbow carrots into thin strips, and place into a glass jar. Add 1 tablespoon salt, 1 1/2 tablespoons sugar, 1/4 cup white vinegar, and 2 cups of warm water. Mix.
- Banh Mi Spread: Mix 3 tablespoons of vegan mayo (Follow Your Heart) and 1 tablespoon of Kimono Mom’s Umami Sauce. Mix thoroughly.
- Cut Hodo tofu into thin pieces.
- Slice English cucumber on a mandolin.
- Chop up some jalapeño pieces for a spicy kick (optional).
- Set aside some cilantro (your desired amount).
- Cut Mollie’s Fresh baguette to desired size of sandwich. Then, slice horizontally. Toast to desired crisp.
- Apply banh mi vegan mayo spread evenly on faces of baguette.
- Fan out cucumbers across baguette face.
- Layer Hodo tofu pieces on top.
- Add some pickled carrots.
- Add desired amount of jalapeño pieces
- Place some cilantro (desired amount).
- Close banh mi sandwich, and enjoy.
