Vegan Bánh Mì (Cold Cuts)
Ingredients
- 3 Sandwich Rolls
- 18 - 24 Vegan Deli Slices (See Notes)
- 1 Medium Cucumber (sliced or cut into matchsticks)
- 1 - 2 Jalapeños (sliced)
- 1 cup Cilantro Leaves (whole or roughly chopped)
- Mushroom Pâté
- Vegan Mayo
- Sriracha
PICKLED VEGGIES (Ðo Chua)
- 2 cups Carrots (Julienned)
- 2 cups Daikon Radish (Julienned)
- 1 tsp Salt
- 1 tsp Sugar
- 1/4 cup Sugar
- 3/4 cup Vinegar
- 1 cup Water
Instructions
Pickled Veggies
- Peel the carrots and daikon radish. You'll need about 2 carrots, and 1/3 of a medium daikon radish. First cut them into planks, and then into matchsticks. You should have about 2 cups of each.
- Toss them with the 1 tsp of salt and sugar and let them rest for 20 minutes to draw out the moisture. You can rinse them after word and then pat them dry with a clean towel or paper towel. Add them to a large mason jar or similar.
- Whisk together the 1/4 cup of sugar, water and vinegar until the sugar is dissolved. Pour over the carrots and daikon and ensure they are covered. Add more water / vinegar if needed to cover. You can use them right away, and can keep the in the fridge for up to one month.
BANH MI
- Split a roll in half, but don't cut it all the way, leave a hinge. Then spread a generous amount of the mushroom pâté on the bottom half. Top with the deli meats, then some of the jalapeños, cucumber, pickled veggies, and cilantro. Add some sriracha or sriracha mayo to the top half if you like and dig in!
Notes
Cold Cuts - Use your favorite store-bought Cold Cuts! I like Tofurkey, especially their new Turkey and Ham Slices, that's what I'm using in this sandwich.
Now of course, you could make your own Cold Cuts, like my Seitan Ham, Roast Beef, or Turkey, or for a faster option, my Tofu Deli Meat or even Easier Tofu Deli Meat!
Tried this recipe?Let us know how it was!