Vegan Banh Mi
- 1 cup shredded carrot
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon neutral vegetable oil
- 8 thin slices seitan or extra-firm tofu
- 2 tablespoons hoisin sauce
- 4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
- 1/2 cup vegan mayo
- 1 to 2 tablespoons sriracha, or to taste
- 1 cucumber, peeled, seeded, and thinly sliced
- 1 cup cilantro leaves
- 2 tablespoons chopped bottled jalapeno slices
In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.