Bánh Mì Bò Nướng Chay

Bánh Mì Bò Nướng Chay is a delightful vegan twist on the traditional Vietnamese sandwich, featuring marinated grilled mushroom patties served in a crusty baguette. Topped with fresh vegetables and a tangy sauce, this dish is both satisfying and bursting with flavor.

Ingredients

• Portobello mushrooms - 200 grams
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Garlic - 2 cloves, minced
• Ground black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh baguette - 2 pieces
• Cucumber - 1 small, sliced
• Carrots - 50 grams, julienned
• Daikon radish - 50 grams, julienned
• Fresh cilantro - a handful
• Vegan mayonnaise - 2 tablespoons
• Sriracha sauce - 1 tablespoon
• Lime - 1, juiced

Steps

1. Preheat your grill or a non-stick skillet over medium heat.
2. In a bowl, combine soy sauce, maple syrup, minced garlic, and ground black pepper to create a marinade.
3. Slice the Portobello mushrooms into thick patties and marinate them in the mixture for at least 15 minutes.
4. While the mushrooms marinate, prepare the fresh vegetables by slicing the cucumber and julienning the carrots and daikon radish.
5. Once the mushrooms are marinated, brush them with olive oil and grill for about 5-7 minutes on each side, or until they're tender and have grill marks.
6. While the mushrooms are grilling, mix vegan mayonnaise with Sriracha sauce and lime juice in a small bowl.
7. Slice the baguettes in half lengthwise and lightly toast them on the grill for 1-2 minutes.
8. Assemble the sandwiches by spreading the spicy vegan mayonnaise on both sides of the toasted baguette, followed by the grilled mushroom patties, cucumber slices, julienned carrots, daikon, and fresh cilantro.
9. Close the baguette, slice in half if desired, and serve immediately.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms, which may help reduce inflammation.
• High in fiber due to fresh vegetables, promoting digestive health.

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