Not Your Average Bánh Mì
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Check out this VEGAN "Not Your Average Bánh Mì" by@bee.the.love made with our Impossible Meat and ForA:Butter!
Monique Sourinho (@bee.the.love)

Ingredients
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1.75 cups walnuts
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1 cup hot water
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2 tbs nutritional yeast flakes
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2.5 tbs soy sauce
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1.5 tbs sweet miso paste
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1 tsp garlic powder
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1/4 cup fried shallots
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1 tbs. date syrup
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2 tbs red wine vinegar
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1 tsp beet powd1 tsp sea salter (optional, for color)
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1 small carrot
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1 small daikon radish
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2-3 jalapeños (optional)
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1/2 cup sweet rice wine vinegar
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1/2 cup water
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1.5 tbs agave (or sweetener of preference)
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1 tsp sea salt
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1 cup ForA:Butter
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3/4 cup vegan mayo
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1 garlic clove
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24 oz. Impossible beef grounds
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1/4 cup Chinese BBQ seasoning
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1/4 cup GF Bread crumbs
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Soft French baguettes / French sandwich bread
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Walnut pâté
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Butter mayo
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Pickled vegetables
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Pickled red onions (optional, for color and taste, using the same method as the pickled vegetables)
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Cucumber slices
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Cilantro
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Fresh jalapeño slices
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Sriracha
WALNUT PÂTÉ
PICKLED VEGGIES
BUTTER MAYO
CHINESE BBQ “MEAT”
ASSEMBLY
Directions
WALNUT PÂTÉ
Add all ingredients to a high speed blender and process until silky smooth and consistent, scraping down the sides as needed.
Taste test and adjust seasonings accordingly.
Transfer the mixture to an airtight container and refrigerate overnight to solidify.
PICKLED VEGGIES
Peel and finely julienne the vegetables.
Transfer to a medium airtight jar along with the remaining ingredients. Seal, then give a gentle shake.
Allow to marinate and chill in the fridge for 30 minutes or (even better) overnight before using.
BUTTER MAYO
Use an immersion blender or high speed blender to combine all the ingredients together.
Transfer to an airtight container and chill in the fridge until ready to use.
CHINESE BBQ “MEAT”
Preheat oven to 425°F.
In a food processor, add all ingredients and process until broken down and combined. (The “beef” is designed to crumble so the bread crumbs and blending will help make it sliceable for the sandwiches.)
Grease a 9”x5” loaf pan, then transfer the mixture and press into the pan. Smooth the top then place in the oven to bake for 25-30 minutes or until lightly browned on top. Allow to cool to room temperature, then cover and refrigerate overnight. Slice when when ready and solidified.
ASSEMBLY
When ready to assemble, slice the bread open lengthwise, then spread the butter mayo one side and the walnut pâté on the other.
Layer with a few slices of the “meat”, then add the pickled vegetables. Lay thinly sliced cucumbers and jalapeños on top and finish with fresh cilantro and sriracha.
Enjoy to your heart’s content!
Recipe Note
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