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Mushroom Banh Mi Sandwich
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Test Kitchen Approved Recipe

A beautifully balanced Vietnamese-inspired vegetarian sandwich.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 30 min

INGREDIENTS


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NOTES

This is a vegetarian version of a Spice Club recipe. You can find the original recipe here.



DIRECTIONS

For pickled vegetables: Combine radishes, jalapeño, onion, vinegar, cilantro, salt, sugar, and Sweet Sesame Stir-Fry Veggie Shaker in a bowl. Cut cucumber lengthwise into thin slices. Using a vegetable peeler, shave carrot into long strips. Add cucumber and carrot to marinade and let sit while you prepare meatballs.

For mushrooms: Preheat oven to 475 degrees. Toss mushrooms with oil, salt, and pepper. Roast mushrooms stem-side down for 15 min. Turn the mushrooms and sprinkle with Sweet Sesame Stir-Fry Veggie Shaker. Return to oven for an additional 15 min.

For sauce: In a small pot, stir all ingredients together and bring to a simmer for 15 min., or until slightly thickened.

To assemble: Slice rolls horizontally, being careful not to cut all the way through. Place 4-5 mushrooms on each roll.  Spoon tomato sauce over mushrooms. Top with marinated vegetables and serve.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

4oz Canister  
$10.95
3 lbs  
$6.65

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