Vegan Banh Mi

It's time to focus on another cuisine this month, and for October I have chosen one of my favourites - Vietnamese. Stay tuned for 4-5 recipes for you to make which you could mix and match for a dinner party, but first up is a traditional street food of Vietnam: the classic Banh Mi sandwich.

Traditionally filled with pate or your choice of meat, this vegan version uses chorizo style seitan but you could always go for a vegetarian pate or smoked tofu to pair with the fillings!

Ingredients: (serves 1)

- fresh, white baguette

- 50g chorizo seitan (Upton's)

- 1/2 carrot

- 1/4 cucumber

- 1/4C white wine vinegar

- 1/4C rice vinegar

- 1/2C water

- 2tbsp sugar

- 1/2tsp salt

- lettuce

- fresh chilli

- vegan sriracha mayonnaise (or mix your own)

- coriander

1. Firstly, prepare the pickled veg by thinly slicing the carrot and cucumber. Bring the vinegars, water, sugar and salt to the boil in a saucepan and simmer for a few minutes.

2. Transfer veggies to a jar and pour over the pickling water. Tightly secure the lid and transfer to the fridge to cool.

3. Fry off the chorizo seitan in a frying pan with a little oil, approximately 3-4minutes.

4. Assemble the sandwich by thickly spreading the mayo on both sides of the baguette, fill with the lettuce, pickles, seitan and top with fresh chilli and coriander to serve.

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