Cauliflower Vegan Banh Mi Sandwich
Ingredients
Pickled Vegetables
-
⅔
cup
rice wine vinegar (or apple cider vinegar)
-
⅓
cup
hot water
-
½
tsp
sea salt
-
1
Tbsp
organic cane sugar (or stevia to taste)
-
⅔
cup
thinly sliced or shredded carrot
-
⅓
cup
thinly sliced or shredded daikon or round radish
Cauliflower
-
2
Tbsp
chili garlic sauce
-
5
Tbsp
coconut aminos (or tamari)
-
1
Tbsp
maple syrup
-
1
Tbsp
lime juice
-
1
Tbsp
sesame or avocado oil (optional)
-
4
cups
cauliflower florets (cut in bite-size pieces)
Aioli
-
½
cup
Vegan Mayo (or store-bought)
-
2
tsp
maple syrup
-
1
Tbsp
sriracha (or other hot sauce)
Sandwich
-
2
small
baguettes (or gluten-free bread)
-
to taste
fresh cilantro (optional)
-
to taste
fresh cucumber (optional)
-
to taste
sliced jalapeño pepper (optional)
Instructions
- Preheat the oven to 450°F (232°C).
- Prepare the pickled vegetables by mixing vinegar, hot water, salt, and sugar in a jar, then adding carrot and radish.
- In a bowl, mix chili garlic sauce, coconut aminos, maple syrup, lime juice, and oil, then add cauliflower and toss.
- Sauté the cauliflower in a hot skillet until slightly browned, then add the reserved marinade and bake until crispy.
- Prepare the aioli by mixing vegan mayo, maple syrup, and sriracha in a bowl.
- Toast the baguettes in the oven or on a grill pan.
- Assemble the sandwich with aioli, cauliflower, pickled vegetables, and optional toppings.
Nutrition Facts (estimated)
Servings
2 sandwiches
Calories
719
Total fat
44g
Total carbohydrates
64g
Total protein
7g
Sodium
3046mg
Cholesterol
0mg
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