Bánh Mì Chả Lụa Chay

Bánh Mì Chả Lụa Chay is a delightful vegan twist on the traditional Vietnamese sandwich, featuring a savory soy-based 'pork' filling and fresh, crunchy vegetables. This satisfying dish is perfect for anyone craving a hearty yet plant-based meal.

Ingredients

• Baguette - 2 pieces
• Soy protein (textured vegetable protein) - 100g
• Mushrooms (shiitake or button) - 100g, finely chopped
• Carrot - 1 medium, julienned
• Cucumber - 1 small, thinly sliced
• Fresh cilantro - 20g, roughly chopped
• Vegan mayonnaise - 4 tablespoons
• Soy sauce - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Rice vinegar - 1 tablespoon

Steps

1. Soak the soy protein in warm water for about 15 minutes until rehydrated, then drain and squeeze out excess water.
2. In a skillet, heat vegetable oil over medium heat and add minced garlic. Sauté until fragrant.
3. Add the rehydrated soy protein and chopped mushrooms to the skillet. Stir-fry for about 5 minutes until browned.
4. Pour in soy sauce, black pepper, and salt, mixing well. Cook for another 3-4 minutes until the mixture is well combined and heated through.
5. In a bowl, combine the julienned carrot, sliced cucumber, cilantro, and rice vinegar. Toss to coat evenly.
6. Slice the baguettes lengthwise, leaving one side attached for easy filling.
7. Spread a generous layer of vegan mayonnaise inside each baguette.
8. Fill the baguettes with the soy protein mixture and top with the vegetable salad.
9. Close the baguettes and serve immediately, or wrap them in foil for a portable meal.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from soy and mushrooms.
• Packed with vitamins and minerals from fresh vegetables.

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