Most vegan banh mi sandwich dishes utilize tofu, however this one is various! It’s a Grilled Veggie Banh Mi, made with marinaded summer season veggies.
Farmer’s Market Veggies
This weekend I went to examine my garden and all the squash plants were limp, brown, and crispy. Curse you, vine borers! I was practically anticipating it to take place however, since a) it takes place every year, and b) I had my very first real encounter with vine borers this summer season, which I mentioned in information here and after that erased since possibly composing in gory information about vine borers isn’t the very best method to begin a dish post? Maybe?
But that’s fine since the farmers market has lots of insane summer season squash today. And insane eggplant! Crazy peppers! Crazy whatever! As you may have observed, I’m a sucker for unique and treasure veggies, so whenever we go to the farmers market, I stockpile. I can’t truly state that yellow zucchini tastes any various than the green kind, however hey, it’s yellow! Yellow!
About the Recipe
If you make this Grilled Veggie Banh Mi sandwich (oh, and you should, since it’s tasty), you can utilize any veggies you like for it. I utilized 3 little round speckled eggplant and a slim white one, the abovementioned yellow zucchini, and a purple bell pepper. But anything works, simply as long as it amounts to 1 1/4 pounds. This is adjusted from a Cooking Light dish that I made previously this summer season that utilized eggplant just– in addition to utilizing a range of veggies, I likewise included the additional action of marinading the veggies for a bit.
My preferred part of this dish, however, is the peanutty spread that goes on the baguette. When I’ve seen vegetarian banh mis in the past, the majority of them were made with tofu and the majority of them were made with mayo. Tofu is great, however I am not a fan of mayo! (Unless it’s cashew mayo, naturally.) The spread is type of like peanut sauce in taste, however it’s less saucy. (But if you do desire peanut sauce on a sandwich, I have one like that too!)
We had these with corn-on-the-cob and thick pieces of Sugar Baby watermelon. I can’t think about a much better supper for a hot August day. (Even if I didn’t grow the veggies myself!)
GrilledVegan Banh Mi Sandwiches
- PrepTime: 40 minutes
- CookTime: 10 minutes
- TotalTime: 50 minutes
- Yield: 4 sandwiches
- 2 tablespoon toasted sesame oil
- 2 tablespoon rice white wine vinegar
- 1 tablespoon tamari or soy sauce
- 1 clove garlic, minced
- 2 tablespoon very finely sliced green onions
- 1 1/4 pound various veggies (I utilized eggplant, zucchini, and bell pepper), cut into 1/4-inch pieces
- salt and pepper, to taste
- 1/4 cup rice white wine vinegar
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 2 cups shredded carrots
- 1/3 cup velvety peanut butter
- 1/4 cup very finely sliced green onions
- 1 tablespoon grated fresh ginger
- 2 tsp yellow miso
- 2 tsp fresh lime juice
- 1 (16 oz) baguette, cut in half lengthwise
- 1 little cucumber, very finely sliced
- 1 cup fresh cilantro leaves
- 1 little jalapeño pepper, very finely sliced (optional)
- Whisk together the sesame oil, rice white wine vinegar, tamari, and garlic in a big baking meal. Place green onions and veggies in meal and toss to coat. Marinate for a minimum of 30 minutes or as much as over night in the fridge.
- Heat indoor grill to Sear or, if your grill does not have a Sear setting, toHigh Carefully location marinaded veggies on the grill and cook for about 5 minutes on each side, up until tender, brushing with additional marinade as they prepare. (You can likewise utilize an outside grill or a grill pan over medium-high heat if you do not have an indoor grill.) Season with salt and pepper to taste.
- Preheat oven to 375 ° F.
- Whisk together the rice white wine vinegar, sugar, and salt in a little bowl. Add the shredded carrots and let the mix marinade for 15 minutes. Drain off any excess liquid.
- Hollow out the top and bottom of the baguette, leaving a 1-inch thick shell. Place the baguette halves on a flat pan with the cut sides up and bake up until crisp and simply starting to brown, about 5 minutes.
- In another little bowl, integrate the peanut butter, green onions, ginger, miso, and lime juice. Spread this mix onto the bottom half of the baguette. Arrange the grilled veggies on top of this, then the carrots and cucumber, and lastly the cilantro and jalapeño pieces (if utilizing). Place the leading half of the baguette onto the sandwich, then cut into 4 pieces.
This post was initially released on 12 Aug 2013.