Matt’s Banh Mi Sandwich
Description
My daughter, Allison and her boyfriend, Matt visited us from Australia. He is an excellent cook and made this for us. He used tofu, but I experimented and found that the soy curls made a “meatier” filling. He had never made this dish vegan and oil-free, but it was an absolute hit. Even Matt thought it was better than the meaty, oily version. This is my recreation.
Ingredients
- 8 Ounce bag of Butler Soy Curls (you’ll only use half of the bag for 2–4 people)
- Marinade for soy curls
- Pickled Carrots
- Aioli “mayo” to schmear on the bread
- Cilantro, thinly sliced radish, thinly sliced cucumber, thinly sliced scallion, and pickled carrots, for topping the sandwich
-
Either a Roll, Ezekiel bread, or Chef AJ’s potato Bagel from her book Eat Unprocessed (shaped like a roll)
Instructions
Marinade:
- 4 tablespoons Bragg Liquid Amino
- 4 tablespoons Secret Coconut Aminos
- 2 tablespoons of rice wine vinegar
- 3 large cloves of garlic (about ½ a tablespoon of garlic)
- ½ tablespoon of freshly grated ginger
- 2 teaspoons of finely ground Szechuan pepper
- ½ teaspoon of ground coriander
- ½ teaspoon of cinnamon
Whisk all of the ingredients and coat soy curls.
Pickled Carrots that will go on the sandwich (inspired by Minimalist Baker):
- ½ cup white vinegar
- ½ cup of apple cider vinegar
- ½ teaspoon of salt
- 1 tablespoon date sugar
- Two large carrots, cleaned and/or peeled
Cut up two large carrots into thin sticks. Put them into a mason jar or glass container.
Put all of the other ingredients into a small pot and whisk. Simmer over medium heat until everything combines. Stir well. Pour over the carrots. Seal them and shake. Refrigerate at least an hour. Longer is better. *You can throw in radishes or anything else that will fit into the jar.
Aioli “Mayo”
- ½ cup garbanzo beans not rinsed (you can sub cashews to make it fattier, you may need more water if so, but start with a ¼ cup)
- ¼ cup water
- 1 tablespoon of lemon
- 1 tablespoon of sesame seeds
- 1 teaspoon of Dijon mustard
- 2 cloves of garlic
- 1 teaspoons of maple syrup
- 1 teaspoon of Bragg Liquid Aminos
Blend all ingredients in a high-speed blender. Schmear on your choice of bread. Refrigerate the rest. Use within seven days.
Assemble the sandwich: bread, aioli mayo, soy curls, top with cilantro, thinly sliced radish, thinly sliced cucumber, thinly sliced scallion, and pickled carrots
Watch me make this on Chef AJ’s Channel https://www.youtube.com/watch?v=yuQ4J7NxT1I
I love Butler Soy curls! Great recipe
Thanks for posting this Lauren!! Will make this over the weekend! Your chick pea aioli sounds delicious!! Appreciate you so much!!
Did you rehydrate the soy curls ahead of time? Or use the marinade to rehydrate them?
I rehydrated the soy curls in water for about ten minutes.