Vegan Bahn Mi Portobello Burgers
Instagram star Sasha Gill shares with us her recipe for this delicious Vietnamese staple,
Makes: 2 burgers, perfect for 1 hungry person
Includes 1 recipe of nay-o (see below), prepared one day in advance and left in the fridge
Ingredients for Bahn Mi:
2 small carrots, peeled and julienned into thin strips
1 small Japanese cucumber, peeled and julienned into thin strips
3/4 cup of white distilled vinegar
1 tbsp agave syrup
Pinch of salt
4 portobello buns
1 tablespoon of olive or coconut oil
1 package of tempeh, cut into strips
1 tsp sesame oil
1 tbsp soy sauce
1 tsp sriracha*
Juice of 1/2 a lime
Fresh coriander leaves
Ingredients for Nay-O:
Makes: 1 jar
1 block silken tofu
Juice of 1/2 a lemon
salt and pepper to taste
1/2 tsp onion powder
1 tsp garlic powder (or 1 roasted garlic clove)
1 tsp english mustard
1 tsp olive oil, optional
Method for Nay-O:
Blend all together to get a thick paste then refrigerate overnight to let the flavours mellow. It can keep for about three weeks.
Method for Bahn Mi:
Cut the julienne carrot and cucumber strips up into smaller strips if they are too long, then place them in a glass bowl. Mix the vinegar, agave and salt together and pour into the glass bowl to cover the vegetables. Leave it in the freezer for at least an hour before using, but slightly longer is ideal.
Take the sliced tempeh and marinate it in the sesame oil, soy sauce, siracha and lime juice, you may add a little splash of water if the liquids do not seem to be enough to seep into all the tempeh slices. Leave for half an hour.
Preheat the oven to 200C. De-stem and clean your portobellos with a paper towel, you may remove the gills if you wish. Cover them with the olive oil. Place them on a baking tray together with they marinated tempeh and bake for 15 minutes. Remove and set them aside to cool.
Place a generous dollop of nay-o on each portobello, on the gill side. Layer cilantro, the pickles, the tempeh, sriracha and more coriander on two of the portobellos. Then cover with the remaining two nay-o-ed portobellos.
Eat warm! It gets messy. But a GOOD kind of messy.
*Yes, sriracha is not full of good-for-you stuff, but a little bit goes a long way. You can get versions with better ingredients than the original sriracha, but this is all I have. I do love sriracha even though it isn’t full of plant-based goodness. But as I said before, you can make your own
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