Vegan Bánh Mì with mushrooms


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 4 people


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 297 Kcal, 10g Protein, 48g Carbohydrates, 7g Fat


Ingredients

  • Pickled vegetables
  • 1 carrots, cut into sticks
  • 0.33 cucumber, deseeded, cut into sticks
  • 1 dl white wine vinegar
  • 0.5 dl rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • Mushrooms
  • 1 tbsp oil
  • 2 garlic clove, finely chopped
  • 1 cm ginger, finely chopped
  • 1 lemongrass sticks, core finely chopped
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
  • 400 g oyster mushrooms, caps thinly sliced, stems pulled apart
  • To fill the baguette
  • 1 baguettes, cut into 4 pieces, sliced open
  • 0.5 bunch coriander, finely chopped
  • 2 tbsp vegan mayonnaise

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Instructions

  • Pickled vegetables

    Place the vegetables in an airtight jar. Add the vinegar, sugar and salt, seal the jar, shake until the sugar and salt have dissolved. Leave the vegetables to stand at room temperature for at least 2 hrs. or overnight.
  • Mushrooms

    Heat the oil, sauté the ginger, garlic, lemongrass and lime zest. Add the mushrooms and cook for approx. 5 mins. Pour in the soy sauce and lime juice, bring to the boil, then simmer for approx. 2 mins. Place in a bowl and allow to cool slightly.
  • To fill the baguette

    Spread one side of the baguette with mayonnaise, fill with the pickled vegetables, mushrooms and coriander.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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