Under The Squash Vines
Vegan Vietnamese Recipes Shared by Nguyễn Thiên Ân
Bánh Mì Chay: Vegan Lemongrass Chik’n Bánh Mì
Ingredients:
Pickled daikon and carrots (recipe below)
For lemongrass chick’n:
1 package Daring chick’n or your favorite seitan
1/2 bulb garlic, minced
4 Thai chili pepper, minced
2 stalks lemongrass, remove outer layers, minced
1 tablespoon vegetarian stir-fry sauce
1 tablespoon vegetarian hoisin sauce
1 tablespoon rice vinegar
4 tablepsoons soy sauce
2 cups water to deglaze
Other toppings:
Cilantro
Vegan mayo
Sliced fresh jalapeños
Sliced cucumbers
Instructions:
To make the lemongrass chick’n:
1. Heat oil in a pan on medium high heat. Add seitan chick’n and cook until brown. Remove from the pan. Chop small.
2. Add more oil to the pan. Add Thai chili, lemongrass, and garlic. Sautee 3 minutes.
3. Add seitan.
4. Add soy sauce, rice vinegar, stir-fry sauce, and hoisin sauce. Add water to deglaze.
4. Reduce sauce to desired consistency.
Assemble:
1. On toasted baguette, spread vegan mayo
2. Add vegan chick’n
3. Top with pickled radish and carrots, cucumbers, cilantro, and jalapeños.
