B.U.G. Farmer B.U.G. Farmer

Banh Mi Sandwich

Vegetarian Banh Mi Sandwiches We love making these sandwiches when we have lots of cucumbers, peppers and Thai Basil. Treat this recipe as a rough guide, but get creative and substitute with whatever veggies you have that you need to use -umm, Roasted Eggplant? yes! Sweet peppers, yes! 

So delicious with a little Thai basil and jalapeño

Banh Mi Sandwich

Author: Love & Lemons

Prep Time: 20minutes mins

Cook Time: 20minutes mins

Total Time: 40minutes mins

Serves 4

Save Recipe Print Recipe

This yummy banh mi recipe is a vegetarian version of the popular Vietnamese sandwich. I stuff it with seared tofu, pickled carrots and daikon, cucumbers, jalapeños, and more!

Ingredients

Pickled Veggies

  • 1 small daikon radish, sliced into matchsticks

  • 2 small carrots, sliced into matchsticks

  • ½ small cucumber, seeded and sliced into matchsticks

  • ½ jalapeño pepper, thinly sliced

  • ⅓ cup rice vinegar, plus more as needed

  • ⅓ cup water, plus more as needed

  • Cane sugar

  • Sea salt

Tofu Marinade

Cook ModePrevent your screen from going dark

Instructions

  • Make the pickles ahead: Place the daikon, carrots, cucumbers, and jalapeños in a medium jar with the vinegar and water and pinches of sugar and salt. If the liquids don’t cover the veggies, add more water and vinegar if necessary. Let chill for at least an hour, or store in the fridge for up to a week.

  • Drain the tofu and slice it into ½-inch slices. Place it on a towel and gently pat dry to remove excess water.

  • Make the marinade: In a small bowl, whisk together the olive oil, tamari, lime juice and zest, garlic, ginger, and pepper.

  • Place the tofu in a shallow pan and pour the marinade on top. Flip the tofu to fully coat it, adding more tamari if necessary. Let the tofu marinate for at least 15 minutes.

  • Heat a nonstick skillet to medium-high heat. Add a little oil to the pan and place the tofu pieces with enough space between each so that they’re not too crowded, working in batches if necessary. Without moving the tofu slices around too much, let them cook for a few minutes per side until they’re deeply golden brown and caramelized around the edges. Remove from heat and season to taste.

  • Assemble sandwiches on the baguette with the spicy mayo, tofu slices, pickled veggies, and cilantro.

Notes

For the pickled veggies: If you can't find daikon, use a few red radishes or just skip it. If you're sensitive to spice, go light on the jalapeños.

Read More
B.U.G. Farmer B.U.G. Farmer

Carrot and Celery Soup (Easy + Vegan)

A light and warming carrot and celery soup. Mildly sweet from the carrot, this vegan soup is perfect for dunking freshly baked bread into.

Diet: Gluten Free, Vegan
 
Prep Time: 10minutes minutes
Cook Time: 15minutes minutes
Total Time: 25minutes minutes
 
Servings: 4 servings
 
Author: Janelle Hama

Ingredients

  • 4 med Carrots diced

  • 4 ribs Celery diced

  • 1 small Onion diced

  • 2 inches Ginger Fresh, grated

  • 4 cloves Garlic small-med, grated

  • 1 handful Thyme leaves fresh

  • 1 tablespoon Olive oil extra virgin

  • 1 Salt to taste

  • 6 cups Water

 

Instructions

  • In a large pot, heat up olive oil on med-high heat and add diced onions. Sweat until semi-translucent. Add the diced carrot and celery, stir them through the onion ensuring they are coated in the oil and sweat for another five minutes with the lid on.

  • Add water, crushed garlic, grated ginger, fresh thyme (see note #1) and salt and bring to a boil. Turn the heat down to med-low and cook until all veggies are tender. Serve warm.

 

Notes

Note #1 - If you placed the whole thyme into the soup (I sometimes do this, when I get lazy!), be sure to take out the stalks before serving.  Dice the celery, carrot, and onion uniformly for an appealing appearance and even cooking.

Read More