Vietnamese bánh mì has become very popular beyond the shores of Vietnam. Normally packed with animal-derived products, this vegetarian banh mi (bánh mì chay) incorporates a delicious nutty quinoa patty as well as the usual pickled vegetables, cucumber, and cilantro.
2medium daikonjulienned (use radishes if you cannot get daikon)
1cupdistilled white vinegar
1tspsalt
1/2cupsugar
3/4cupwarm water
Other garnishes
1bunch of coriander
1cucumber
1cupRadish sprouts
Instructions
Quinoa Patty
Wash the mushrooms, remove stalks then slice.
Stir fry the the mushrooms until any moisture has evaporated
Peel the carrots and parsnips and grate.
Whisk the eggs and self raising flour and set aside in the refrigerator for 20 minutes or so.
Trim and finely dice the red peppers.
Finely dice the onion.
Squeeze any remaining moisture out of the grated zucchini, carrot, and parsnip.
In a large bowl, gently combine grated vegetables, red peppers, onion, quinoa, egg mixture, and salt.
Form into patties of a size suitable for the baguettes
Brown on both sides.
Black garlic mayo "Pâté"
Mash 4 cloves of black garlic. Mix with 4 tablespoons of mayonnaise.
Pickled Daikon and Carrot
Add the julienned carrots and daikon to a bowl and sprinkle a tsp salt and a tsp sugar over them. Mix around until well coated. Allow to sit for 20 minutes.
Discard the liquid that has collected in the bowl, and rinse the vegetable under running water. Squeeze to remove remaining moisture.
Before returning the vegetables to the bowl, combine the sugar, vinegar, and water, and stir until the sugar is dissolved.
Add the drained vegetables to the brine in the bowl and allow to marinate for at least one hour before using. Will keep for a couple of weeks in the refrigerator.
Other garnishes
Wash the coriander and remove stalks
Cut the cucumber into long strips
Notes
Cut open the baguette read to insert the ingredients. Spread a layer of Black Garlic Mayo, then add a quinoa patty. On top of the patty, spread some pickled carrots and daikon, then cucumber slices, coriander, and radish sprouts. Add salt and pepper to taste.