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YOURPALAL
Vegan bánh mì
Vegan variation on the Vietnamese banh mi with rettich, carrots, sushi, sandwiches, ginger, tempeh, coriander and vegan mayo.
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Ingredients
Directions
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Cut the radish into thinner strips by cutting each piece lengthwise into 4 pieces.
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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.
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Preheat the oven to 200 ° C and bake the bread according to the instructions on the package.
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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.
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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.
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Change regularly.
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Add the sesame oil, scoop and turn off the heat. Season with salt and pepper.
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Meanwhile, remove the leaves of the coriander and mint. Cut the red pepper into thin rings. Drain the raw food.
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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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Nutrition
570Calories
Sodium32% DV760mg
Fat49% DV32g
Protein38% DV19g
Carbs16% DV48g
Fiber28% DV7g
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