VEGAN BAHN MI SANDWICH

INGREDIENTS:

  • Ginger Lime Hummus

  • 2 carrots

  • 1 handful cilantro

  • 4 baguettes

  • Vegan mayonnaise

  • Sriracha to drizzle

  • Plum sauce to drizzle

To make the pickled vegetables: 

INGREDIENTS:

  • 1/2 small red cabbage

  • 1/2 red onion

  • 1/2 English Cucumber

  • ¼ cup white wine vinegar

  • ¼ cup rice vinegar

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt

INSTRUCTIONS:

  • Thinly slice ½ red cabbage and measure out 2 cups. 

  • Thinly slice ½ red onion   and ½ cucumber. 

  • Place the cabbage, onion and cucumber in a bowl and stir together with ¼ c white wine vinegar, ¼ c rice vinegar, 1 tsp sugar (monkfruit), and ½ tsp kosher salt. 

  • Allow to stand at room temperature 

To prepare the sandwich:

  1. Peel the carrot into ribbons.  

  2. Tear the leaves from the cilantro. 

  3. Slice the baguettes in half.  During the break I toasted the baguettes to get a nice crunch when we bite into our sandwich.

TO SERVE:

  1. take the bottom of the toasted baguette piece and pull out some of the soft bread to make a well. (This helps to keep the sandwich together while eating.) 

  1. Spread the well with hummus (I like keeping some pita chips out to snack on with the hummus along the way) 

  1. Then top with the pickled veggies. Add carrot ribbons, cilantro, drizzle some shiracha, drizzle some plum sauce 

  1. Spread the top baguette with vegan mayonnaise.  Slice in half and serve!