Description
A Bánh Mì sandwich turned vegetarian and served in a parchment paper bag for fun. It’s spicy, sweet, and sour. It comes together in 45 minutes if made in one breadth, but most everything can be prepped ahead of time.
Ingredients
Scale
- Glaze
- 1/3 c. soy sauce
- 1/3 c. neutral tasting oil
- 3 tbsp. honey
- 3 tbsp. fresh lime juice
- 1 tbsp. rice vinegar
- thumb-tip of fresh ginger, peeled
- large clove of garlic
- Sauce
- 1/3 c. of the glaze
- 1/3 c. organic mayonnaise
- Pickled Vegetables
- 4 carrots
- 1 daikon radish (or a bunch of red radishes)
- recipe for quick-pickling
- Fillings
- 2 cans (15oz) garbanzo/chickpeas
- 1 english cucumber
- 1 bunch of green onions
- 1 bunch of cilantro
- 1–2 jalapeños
- 1 lime
- Parchment Paper Bags
- Way Better Snacks Spicy Sriracha Chips
- Sriracha
Instructions
- Make Glaze. Into a high-powered blender, combine all the ingredients and blitz until smooth and combined. Set aside. Can be made several days in advance and stored covered in the fridge.
- Make Sauce. Stir together 1/3 cup of the glaze with the mayonnaise. Set aside. Can be made several days in advance and stored covered in the fridge.
- Pickle Vegetables. Peel and chop equal parts carrots and daikon radishes (about 3/4 cup) into 1.5″ long matchsticks. Follow 30 minute quick-pickling recipe. Can be made several days in advance and stored covered in the fridge.
- Prepare fillings. Preheat oven to 425°. Drain, rinse, and dry chickpeas and place on a baking sheet. Pour most of the remaining glaze on the chickpeas, reserving just a tablespoon or so. Roast for 25-30 minutes, stirring twice. If making ahead of time, reserve the leftover glaze and re-coat before reheating. Thinly slice the cucumber into half moons. Cut enough green onion for garnish. Chop enough cilantro for garnish. Thinly slice jalapeños. Cut lime into wedges for squeezing.
- To serve, place individual ingredients in separate bowls. Snip the top of the parchment bags off for desired depth. Crush Way Better Snacks Spicy Sriracha Chips and add to parchment paper bags. Set out sauce and Sriracha and allow people to assemble as they wish.
Notes
To make this gluten-free, use Tamari in place of soy sauce. To make this vegan, use agave nectar in place of honey. I’d start by adding half the amount called for. Also, sub in a vegan mayo.
