Bánh Mì Chay Tôm Chay

Bánh Mì Chay Tôm Chay is a delightful vegan take on the traditional Vietnamese sandwich, featuring a savory plant-based shrimp filling. Served in a crispy baguette with fresh herbs and crunchy vegetables, it's a perfect blend of flavors and textures.

Ingredients

• Vegan shrimp - 200 grams
• Baguette (vegan) - 2 pieces
• Cucumber - 1 small, thinly sliced
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Fresh cilantro - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Vegan mayonnaise - 4 tablespoons
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Chili sauce (optional) - to taste
• Salt - to taste

Steps

1. In a bowl, mix the vegan shrimp with soy sauce, lime juice, and sugar. Let it marinate for 10 minutes.
2. While the shrimp is marinating, prepare the vegetables: julienne the carrot and daikon radish, and thinly slice the cucumber.
3. Heat a non-stick skillet over medium heat and lightly sauté the marinated vegan shrimp for about 5-7 minutes until heated through and slightly crispy.
4. Slice the baguettes open lengthwise but not all the way through. Spread 2 tablespoons of vegan mayonnaise inside each baguette.
5. Layer the sautéed vegan shrimp, cucumber, carrot, and daikon radish in each baguette.
6. Top with fresh cilantro and mint. Add chili sauce if desired.
7. Close the baguette and serve immediately, or wrap it to enjoy later.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• Low in saturated fat, promoting heart health.

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