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Vegan Mushroom Banh Mi

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Vegan Mushroom Banh Mi

with carrot, cucumber, cilantro and edamame

Informations supplémentaires
30 min. | 698 kcal | easy | Vegetarian, Plant-based | Printable version
1. Setup Cut the mushrooms into quarters. Cut the carrot into thin sticks. Thinly slice the cucumber and radish. Bring a pot of water to a boil for step 4.
2. Pickle the vegetables Put the carrot and the radish in a bowl. Add 1/3 cup of water, ¼ cup of cider or rice vinegar, a pinch of salt and 1-2 tbsp. of sugar in a small saucepan. Bring to a boil. Pour over the vegetables and let marinate.
3. Cook the mushrooms Heat a drizzle of oil in a skillet over medium heat. Add the mushrooms and cook for 4-5 minutes. Add the sauce mixture and cook for 1-2 minutes. Add salt and pepper to taste.
4. Cook the edamames Cook the edamame in the boiling water for 2-3 minutes. Drain then toss with a drizzle of oil, salt and pepper.
5. Plate your dish Heat the bread in the microwave for a few seconds or toast them in a toaster. Garnish with the mayonnaise, mushrooms, pickled vegetables, cucumber and cilantro. Serve with the edamame. Bon appétit!
2unitDemi Baguette
200gCremini Mushrooms
90mlSauce Mix (hoisin sauce,soy sauce)
120gEdamame
2unitCarrot(s)
1unitLebanese Cucumber(s)
1unitCilantro
80mlVegane Spicy Mayonnaise
2unitRadishes
What you need pots, strainer, pan, tongs, bowl
698 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 105g
35%
fat 21g
32%
cholesterol 1mg
fiber 10g
40%
protein 27g
saturated 2g
10%
sodium 1836mg
77%
sugar 25g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg