Vegan bánh mì
Vegan variation on the Vietnamese banh mi with rettich, carrots, sushi, sandwiches, ginger, tempeh, coriander and vegan mayo.
Cut the radish into thinner strips by cutting each piece lengthwise into 4 pieces.
Scoop together with the carrot in a low bowl. Divide the sushi vinegar over it and sprinkle with a little salt. Allow to stand for at least 20 minutes and shovel every 5 minutes.
Preheat the oven to 200 ° C and bake the bread according to the instructions on the package.
Meanwhile, cut the tempeh in the width into slices of ½ cm and then the slices in width into short strips. Peel and grate the ginger.
Heat the peanut oil and frying pan and fry the tempeh, ginger, spice and sriracho sauce 10 minutes on medium heat until golden brown and crispy.
Add the sesame oil, scoop and turn off the heat. Season with salt and pepper.
Meanwhile, remove the leaves of the coriander and mint. Cut the red pepper into thin rings. Drain the raw food.
Remove the rolls from the oven and cut open. Spread the mayonnaise with the tempeh, raw vegetables, coriander, fresh mint and pepper rings.
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