After I had my first bite of a Wooden Boat Food Company ‘Banh Mi’ sandwich, I immediately fell in love with the bold yet delicate, fresh flavours.
After many Saturday afternoon visits to the shop and my fair share of chef Tran’s food, I was inspired to experiment with some of my favourite plant-based ingredients to create my own spin on this delicious Vietnamese staple. Cauliflower adds great texture and flavour, especially accompanied by this meaty paté, and super fresh quick-pickled veggies.
WHAT YOU’LL NEED
Miso Walnut Paté
1 cup walnuts, preferably toasted for extra flavour
2/3 cup of water
2 TBSP corn starch
3 TBSP nutritional yeast
2 TSP lemon juice
½ TSP miso paste
1/3 tsp each of garlic, onion, and paprika powder
2.5 TSP soy sauce
2 TBSP Olive oil
Pepper to taste
Roasted Chili Garlic Cauliflower
2.5-3 cups of cauliflower florets
2 TBSP maple syrup, honey or agave
2 TBSP lime juice
1/3 cup tamari (or soy)
3 TBSP chilli garlic paste
Easy Pickled Veg
½ cup of rice vinegar
1 TBSP sugar
2 TSP salt
1 cup of finely chopped vegetable (carrot, jalapeno, daikon, red onion)
+ White French or Vietnamese sandwich baguettes, cut in half
+Cilantro and fresh cucumber for garnish
PREPARATION
Miso Walnut Pate
· Place all ingredients into a food processor, or blender. Pulse until a nearly-smooth consistency is reached. If desired, feel free to pulse longer for a smoother texture, or add water to reach a creamier texture.
Roasted Chili Garlic Cauliflower
· Prehead oven to 450 degrees. Line a baking sheet with a silicone baking mat, or parchment paper.
· Mix all ingredients together in a large mixing bowl. Toss until cauliflower is evenly coated.
· Place coated cauliflower in an even layer on a baking sheet.
· Roast at 450 for 25-30 minutes. Finish by broiling on high for 5-8 minutes, or until florets are crispy and caramelized.
Quick Pickled Veggies
· Place vinegar, sugar and salt into a small saucepan, and warm ingredients. Wisk vinegar, sugar and salt together until sugar and salt are incorporated into vinegar. Add finely chopped veggies to a mason jar or bowl, and pour warm vinegar liquid over top. Place into your fridge, and allow to sit for 10-15 minutes minimum. These veggies can be kept for up to 3-4 days.
ASSEMBLE SANDWICH
· Take your baguette halves, and smear a nice thick layer of paté on the lower half.
· Add your cauliflower florets on top of the paté. Then add cilantro, cucumber, pickled vegetables.
Serve and enjoy!
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