Most vegan banh mi sandwich recipes use tofu, however this one is totally different! It’s a Grilled Veggie Banh Mi, made with marinated summer season greens.
Farmer’s Market Veggies
This weekend I went to examine on my backyard and all of the squash crops had been limp, brown, and crispy. Curse you, vine borers! I used to be just about anticipating it to occur although, as a result of a) it occurs yearly, and b) I had my very first encounter with vine borers this summer season, which I enumerated intimately right here after which deleted as a result of perhaps writing in gory element about vine borers isn’t one of the best ways to start out a recipe publish? Possibly?
However that’s okay as a result of the farmers market is stuffed with loopy summer season squash proper now. And loopy eggplant! Loopy peppers! Loopy the whole lot! As you may need observed, I’m a sucker for offbeat and heirloom veggies, so each time we go to the farmers market, I refill. I can’t actually say that yellow zucchini tastes any totally different than the inexperienced variety, however hey, it’s yellow! Yellow!
In regards to the Recipe
Should you make this Grilled Veggie Banh Mi sandwich (oh, and it is best to, as a result of it’s scrumptious), you should utilize any veggies you want for it. I used three little spherical speckled eggplant and a thin white one, the aforementioned yellow zucchini, and a purple bell pepper. However something works, simply so long as it provides as much as 1 1/Four kilos. That is tailored from a Cooking Mild recipe that I made earlier this summer season that used eggplant solely—along with utilizing quite a lot of veggies, I additionally added the additional step of marinating the veggies for a bit.
My favourite a part of this recipe, although, is the peanutty unfold that goes on the baguette. After I’ve seen vegetarian banh mis prior to now, most of them had been made with tofu and most of them had been made with mayo. Tofu is nice, however I’m not a fan of mayo! (Until it’s cashew mayo, in fact.) The unfold is form of like peanut sauce in taste, nevertheless it’s much less saucy. (However when you do need peanut sauce on a sandwich, I’ve one like that too!)
We had these with corn-on-the-cob and thick slices of Sugar Child watermelon. I can’t consider a greater dinner for a scorching August day. (Even when I didn’t develop the veggies myself!)
Grilled Vegan Banh Mi Sandwiches
Prep Time: 40 minutes
Cook dinner Time: 10 minutes
Whole Time: 50 minutes
Yield: Four sandwiches
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar
1 tbsp tamari or soy sauce
1 clove garlic, minced
2 tbsp thinly sliced inexperienced onions
1 1/Four lb assorted greens (I used eggplant, zucchini, and bell pepper), lower into 1/Four-inch slices
salt and pepper, to style
Banh Mi Sandwiches
1/Four cup rice wine vinegar
1 1/2 tsp sugar
1/Four tsp salt
2 cups shredded carrots
1/three cup creamy peanut butter
1/Four cup thinly sliced inexperienced onions
1 tbsp grated recent ginger
2 tsp yellow miso
2 tsp recent lime juice
1 (16 oz) baguette, halved lengthwise
1 small cucumber, thinly sliced
1 cup recent cilantro leaves
1 small jalapeño pepper, thinly sliced (non-obligatory)
Whisk collectively the sesame oil, rice wine vinegar, tamari, and garlic in a big baking dish. Place inexperienced onions and greens in dish and toss to coat. Marinate for a minimum of 30 minutes or as much as in a single day within the fridge.
Warmth indoor grill to Sear or, in case your grill doesn’t have a Sear setting, to Excessive. Fastidiously place marinated veggies on the grill and prepare dinner for about 5 minutes on either side, till tender, brushing with further marinade as they prepare dinner. (It’s also possible to use an out of doors grill or a grill pan over medium-high warmth when you don’t have an indoor grill.) Season with salt and pepper to style.
Banh Mi Sandwiches
Preheat oven to 375°F.
Whisk collectively the rice wine vinegar, sugar, and salt in a small bowl. Add the shredded carrots and let the combination marinate for 15 minutes. Drain off any extra liquid.
Hole out the highest and backside of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a baking sheet with the lower sides up and bake till crisp and simply starting to brown, about 5 minutes.
In one other small bowl, mix the peanut butter, inexperienced onions, ginger, miso, and lime juice. Unfold this combination onto the underside half of the baguette. Prepare the grilled veggies on high of this, then the carrots and cucumber, and eventually the cilantro and jalapeño slices (if utilizing). Place the highest half of the baguette onto the sandwich, then lower into Four items.
This publish was initially revealed on 12 Aug 2013.
Kiersten is the founder and editor of Oh My Veggies.