A beautifully balanced Vietnamese inspired vegetarian sandwich.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 30 min


INGREDIENTS
  • For quick-pickled vegetables:

  • 4 radishes, thinly sliced
  • 1 jalapeno or Fresno pepper, thinly sliced
  • 1/2 small white onion, thinly sliced
  • 1/2 cup white vinegar
  • 1 Tbsp. finely chopped cilantro
  • 2 tsp. salt
  • 2 tsp. sugar
  • 1 small cucumber, peeled
  • 1 medium carrot, peeled
  • For mushrooms:

  • 1 lb. crimini or button mushrooms
  • 2 Tbsp. vegetable oil
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Fine Black Malabar Pepper
  • 1 tsp. Asian Style Sprinkle
  • 4 hoagie or french rolls
  • For sauce:

  • 1 (15 oz.) can petite diced tomatoes
  • 2 tsp. Ground Ginger
  • 3 cloves garlic, crushed
  • 2 tsp. soy sauce or tamari

Add all Savory items to cart

NOTES

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



DIRECTIONS

For pickled vegetables: Combine vinegar, cilantro, Asian Style Sprinkle, salt, sugar, radishes, pepper, and onion 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 1 tsp. Asian sprinkle. Return to oven for an additional 15 min.

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

32
3 lbs  
$6.65

Recipe Reviews