CAULIFLOWER BANH MI
This would create the ideal meal when you are craving a sandwich but need something. It is the perfect union of textures, temperatures, and tastes. Enjoy match using those Spring Rolls or as is!
Vegan Banh Mi Sandwich made with sriracha mayo cauliflower, sweet, and vegetables. Only 30 minutes to create this sandwich!
PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes
Servings:2
(Sandwiches)
Category: Entree
Cuisine: Gluten-Free Vietnamese-Inspired
Freezer Friendly No
Does this keep? 2-3 Days
Ingredients
- 1/3 cup warm water
- 2/3 cup shredded carrot or thinly sliced
CAULIFLOWER
- 2 chili sauce
- 5 Tbsp coconut aminos (or sub tamari and Decrease amount to taste as it is saltier)
- 1 Tbsp sesame or avocado oil (if preventing petroleum, omit)
SANDWICH
- 2 little baguettes* (utilize fermented bread to maintain gluten-free , for example New Cascadia)
Directions
- Prepare pickled veggies by simply including lemon, warm water, salt, and sugar (or stevia) into a glass jar and stirring or shaking vigorously to dissolve sugar and salt. Insert radish and carrot, stir to coat, and push down to submerge. Cover and put in the fridge to cool, where they will"fast pickle" till sandwich is prepared.
- To a medium mixing bowl, then add chili sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to blend. Add vanilla florets and toss to blend.
- Heat a large rimmed skillet over medium-high warmth. Warm, use a spoon to scoop the cauliflower to the pan.
- Sauté until browned on the outside. Then add the majority of the reserved marinade (saving a bit for serving) and toss to coat. Transfer pan into the oven and bake until crispy on the outside tender on the inside - approximately 15 minutes.
- With the addition of vegan mayo into some mixing bowl using sriracha and maple syrup, prepare aioli. Stir to blend. Sample and correct flavor necessary, including sriracha. Place in the fridge.
- Twist the baguettes in half and toast in the oven (facedown right on the oven rack) or onto a hot grill pan until slightly browned. Then assemble add aioli. To a side, then add the carrot and cauliflower any leftover pumpkin marinade for taste. Last, include pickled vegetables, cilantro (optional), cucumber (optional), and also jalapeño (discretionary ).
- Enjoy. Best loved for lunch and when fresh may be produced in the daytime - refrigerate to stay fresh. Store leftovers independently in the fridge (except some un-toasted bread) around a couple of days. Not friendly.