Banh Mi with Mushroom Balls

Don’t let the prep time scare you from this dish. Make this recipe in advance to enjoy a delicious and filling sandwich for your lunch on the go.

 

Serving size: 2

Prep Time: 1-2 hours

Cook Time: 10-15 minutes

Ingredients:

1 box Shroomeats Mushroom Balls⁠

2 tbsp olive oil or preferred cooking oil

1 baguette loaf

1 tbsp mayonnaise

1 tsp soy sauce or coconut aminos

¼ cup chopped fresh cilantro 

1 tsp Sriracha *optional

For the Pickled Veggies:

1 small daikon radish sliced

2 small carrots shredded

1 jalapeño pepper sliced

⅓ cup rice vinegar

⅓ cup water

1 tsp cane sugar

1 tsp sea salt

For the Marinade:

1 large garlic clove⁠ chopped

1 tsp Chinese five-spice powder⁠

2 tbsp maple syrup⁠

2 tbsp hoisin sauce⁠

1 ½ tsp soy sauce⁠

1 tbsp ketchup⁠

2 tsp toasted sesame oil⁠

Instructions

1. Make the pickled veggies: Wash and cut veggies. Mix liquids and add prepped veggies in a container with liquid fully covering the veggies. Chill for at least one hour and store unused in refrigerator for up to one week.
2. Make the marinade: Add ingredients in a large bowl, mix well. Add Mushroom Balls and marinate for up to 1 hour.
3. In a saucepan on medium, heat oil, Mushroom Balls, and marinade. Heat for 10-15 minutes or until Mushroom Balls are browned and marinade is caramelized.
4. Assemble the Banh Mi: Slice baguette lengthwise, spread mayo, soy sauce, and Sriracha, then cut loaf in half. Add Mushroom Balls, pickled veggies, and cilantro. Enjoy!