Cauliflower Bánh Mì
Re-published with permission from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Release date: December 31, 2019 (paperback); December 17, 2019 (Kindle)
Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.
Bánh mì is the Vietnamese word for bread, and it also refers to a sandwich made with meat, cucumber, cilantro, pickled carrots, and daikon radishes. It is traditionally served with mayo and chilis on a baguette. The star of this vegan version is spicy, pan-fried cauliflower, and I opted for carrots and radishes mixed with a little vinegar instead of pickled vegetables.
1 medium-sized carrots, thinly sliced
4 medium-sized radishes, thinly sliced
2 tablespoons rice vinegar or apple cider vinegar
¼ teaspoon sea salt
1 small head of cauliflower, leaves removed
1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon red pepper flakes
2 tablespoons tahini
2 tablespoons water, plus more if needed
1 tablespoon lime juice
1 tablespoon sriracha
4 six-inch whole grain or gluten-free submarine sandwich rolls or baguettes
1 medium-sized cucumber, sliced
¼ cup pickled jalapeño slices
¼ cup chopped cilantro
In a medium bowl, toss together the carrot and radish slices with the rice vinegar and salt. Set aside until ready to use.
Place the cauliflower on a large cutting board, stem side down, and slice it the way you would a loaf of bread, into slices about ½-inch thick. Cut off any large pieces of the core and break apart very large pieces into smaller ones.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Place the cauliflower pieces in the pan, and drizzle with the tamari. Sprinkle with the red pepper flakes. Cook until the bottom browns, about 5 minutes, and then flip the pieces and cook for another 5 minutes.
In a small bowl, whisk together the tahini, water, lime juice, and sriracha.
Spoon the spicy tahini onto each roll. Place a few pieces of cauliflower on each, and top with the carrot and radish mixture, cucumber, pickled jalapeño, and cilantro.
Cauliflower, Sandwich, Sub, Banh Mi, Main Dish, Entrée
Re-published with permission from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Release date: December 31, 2019 (paperback); December 17, 2019 (Kindle)
Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos.
Bánh mì is the Vietnamese word for bread, and it also refers to a sandwich made with meat, cucumber, cilantro, pickled carrots, and daikon radishes. It is traditionally served with mayo and chilis on a baguette. The star of this vegan version is spicy, pan-fried cauliflower, and I opted for carrots and radishes mixed with a little vinegar instead of pickled vegetables.
1 medium-sized carrots, thinly sliced
4 medium-sized radishes, thinly sliced
2 tablespoons rice vinegar or apple cider vinegar
¼ teaspoon sea salt
1 small head of cauliflower, leaves removed
1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon red pepper flakes
2 tablespoons tahini
2 tablespoons water, plus more if needed
1 tablespoon lime juice
1 tablespoon sriracha
4 six-inch whole grain or gluten-free submarine sandwich rolls or baguettes
1 medium-sized cucumber, sliced
¼ cup pickled jalapeño slices
¼ cup chopped cilantro
In a medium bowl, toss together the carrot and radish slices with the rice vinegar and salt. Set aside until ready to use.
Place the cauliflower on a large cutting board, stem side down, and slice it the way you would a loaf of bread, into slices about ½-inch thick. Cut off any large pieces of the core and break apart very large pieces into smaller ones.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Place the cauliflower pieces in the pan, and drizzle with the tamari. Sprinkle with the red pepper flakes. Cook until the bottom browns, about 5 minutes, and then flip the pieces and cook for another 5 minutes.
In a small bowl, whisk together the tahini, water, lime juice, and sriracha.
Spoon the spicy tahini onto each roll. Place a few pieces of cauliflower on each, and top with the carrot and radish mixture, cucumber, pickled jalapeño, and cilantro.
Cauliflower, Sandwich, Sub, Banh Mi, Main Dish, Entrée