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!