Empty My Fridge
Why Banh Mi is the world's best sandwich.
Ingredients
- Carrot
- Pasta
- Lemongrass3–4 stalks
- Baguette4–6
- Mayonnaise¾ cups
- Bragg’s liquid aminos1 ½ tsp
- Black pepper · cracked
- Cilantro
- Mint1
- Jalapeño chili
- Cucumber · sliced
- Daikon
- Salt1 ½ tbsp
- Vinegar¼ cups + 3 tbsp
- Sugar4 ½ tbsp
- Mushroom8 oz
- Vegetable oil4 ½ tbsp
- Onion · diced1
- Walnut1 cup
- Garlic8
- Vegan butter2 tbsp
- White pepper¼ tsp
- Cinnamon · ground0.13 tsp
- Cayenne pepper0.13 tsp
- Clove · ground
- Lentil · canned cooked1 cup
- Soy sauce1 ½–2 tbsp + 2 tbsp
- Brown sugar½–1 tsp + 1 tbsp + 1 tsp
- Extra firm tofu · drained24 oz
- Ginger1
- Sriracha sauce2 tbsp
- Lime1 tbsp + 1 tsp
Instructions
- Toast the bread in a 325°F (160°C) oven for 3 to 5 minutes, until lightly crisp. Let it cool.
- Whisk the mayo, liquid aminos and black pepper until smooth. Taste, adjust, and refrigerate.
- Slice each roll lengthwise, hot dog style, without cutting through. Scoop out some soft interior if there is a lot.
- Spread the umami mayo on both sides of the bread. Add the pâté on both sides, then the chili-glazed tofu, then the pickled daikon and carrots.
- Top with cilantro and other optional toppings. Close the sandwich and cut in half.
Summarized from Rainbow Plant Life's video. Watch it for the details.
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