Banh Mi with Plant-Based Meat

Name: Banh Mi with Plant-Based Meat
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: ¼ cup, unseasoned rice vinegar; 2 tablespoons, soy sauce, divided; 1 teaspoon, sugar; ¼ teaspoon, table salt; 3 , carrots, peeled and cut into 2-inch matchsticks; ½ , English cucumber, cut into 2-inch matchsticks; 1 cup, fresh cilantro leaves and tender stems, divided; ½ cup, panko bread crumbs; 4 , scallions, white parts chopped, green parts sliced thin; 1 tablespoon, water; 1 tablespoon, sriracha, divided; 2 teaspoons, grated lime zest, divided; 12 ounces, plant-based ground meat; 2 teaspoons, vegetable oil; ½ cup plant-based or egg-based, mayonnaise; 2 (12-inch), baguettes, ends trimmed, halved crosswise, and split lengthwise

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A popular Vietnamese street food, banh mi are exquisite hybrids of Vietnamese and French cuisine.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1 hour

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Typically banh mi contain pickled vegetables, chiles, cilantro, mayonnaise, and protein (often marinated pork and/or pâté), all cradled within a crusty split baguette. Plant-based versions often rely on tofu, but here we turn to succulent a...

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